Monday, September 7, 2009

Chocolate Butter Almond Ice Cream

2 eggs
3/4 cup granulated splenda
1 cup cream
2 cups milk
2/3 cup raw almonds, roughly chopped
2 T. butter
3/4 tsp. salt
75 grams of milk chocolate

Melt butter in a pan, add almonds and salt, stir constantly until the almonds are dark, be careful not to burn. Remove from pan. Melt the chocolate in the microwave and stir into the almonds. Spread the almonds on a baking sheet and place in the fridge or freezer to harden. When hardened break into chunks. Keep in the freezer.

Beat eggs until foamy, add cream and beat until thick. Add splenda and milk and beat.

Pour into ice cream maker and freeze according to manufacturer's instructions.

Stir the almonds into the ice cream and place in the freezer.

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