Wednesday, February 11, 2009

Mocha Almond Caramel Crunch Ice Cream

Here's another ice cream I made recently using some caramel sprinkles I had on hand! I took Ben & Jerry's recipe for Mocha Swiss Almond ice cream and tweaked it a bit. I used vanilla soy milk (instead of whole milk) and threw in some of those caramel sprinkles I had. The mocha flavor definitely comes through and the addition of toasted sliced almonds and the caramel sprinkles just puts it over the top. Before serving, I garnished it with a little more caramel sprinkles on top... mmmm!

Mocha Almond Caramel Crunch Ice Cream
recipe adapted from Ben & Jerry's

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup vanilla soy milk
4 teaspoons unsweetened cocoa powder
2 tablespoons good quality freeze dried coffee
1/4 cup toasted sliced almonds
1/4 cup caramel sprinkles (optional)

In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minuutes.

Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Whisk in the cocoa powder and coffee, then continue whisking until completely blended, about 1 minute more.

Pour in the cream and milk; whisk to blend.

Transfer the mixture to an ice cream maker and process according to manufacturer's instructions.

About 2 minutes before you finishing churning/processing, add the almonds and caramel sprinkles and continue churning/processing until done.

Transfer your ice cream into a freezable container and freeze for a few hours to allow flavors to blend.


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