Chocolate almond velvet (ice cream)

1 servings

Ingredients

Quantity Ingredient
1 can (16 Oz) Chocolate Syrup
1 can (16 Oz) Chocolate Condensed Milk
4 cups Whipping Cream
2 teaspoons Vanilla
½ cup Blanched Almonds

Directions

Before starting, make sure you have a very large plastic container with a tight fitting lid and enough room in your freezer to store it.

Measure 6 cups of water into the container and see if there is enough space left to use an electric beater without it splattering over. Mix together the syrup, milk and cream until blended. Pour the mixture into the plastic container, cover it and place it in the freezer to get icy cold. Meanwhile, chop the almonds coarsely and saute them in a little butter until they are golden. Remove the mixture from the freezer. Stir in the vanilla, and beat the ice cream at high speed with a hand mixer until it is the consistency of softened ice cream.

This takes a fair bit of time. Fold in the almonds, store the ice cream in the freezer. It is better if made one day ahead.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking

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