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Mocha Almond Swirl Ice Cream

Combining coffee and chocolate makes a delectable mocha flavor, one of the greatest ice cream concoctions ever!  Use both white and dark chocolate for a creamy delicate chocolate nuance and add toasted almonds for a burst of nutty flavour.  If you like, you can swirl chocolate sauce through the ice cream before freezing for another burst of fleeting chocolate intensity. Find operating instructions for the KitchenAid ice cream attachment in our Cherry Ice Cream recipe.
Mocha Almond Ice Cream

4 egg yolks, large

½ cup sugar

1 tbls coffee granules

1 tbls cocoa (24% fat)

2 cups whipping cream (35% mf)

1 cup buttermilk (1% mf)

3 oz white chocolate, chopped

1 oz semi-sweet or bitter chocolate, chopped

2 tbls slivered almonds, chopped

1 tbls coffee liqueur or vanilla

¼ cup chocolate syrup, optional

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In a small bowl, whip the egg yolks; add the sugar and whisk until light and lemon coloured.  Add the cocoa and continue to whisk. 

Heat the whipping cream in a small saucepan over medium heat until steaming and small bubbles appear around the rim; stir in the coffee granules.  Add half of the hot cream to the yolk mixture in a slow stream while whisking continuously.  Pour the yolk mixture into the saucepan.  Add the chopped white and dark chocolate chunks and continue to stir over low heat until melted.

Remove pan from heat and stir in the buttermilk and coffee liqueur or vanilla extract, or add after chilling. 

Mocha Almond Swirl Ice Cream
Toasting Almonds

Chill for several hours or over night.

Chop the slivered almonds into tiny chunks.  Toast in a pan on the stovetop at medium heat, shaking the pan every few minutes until nuts are medium brown.  Remove from heat and pour into small bowl; chill.

Process chilled mixture in an ice cream maker.  In the last few minutes, add the nuts.  Pour half of the mixture into a 2-3 quart container.  Drizzle the chocolate sauce over and top with remaining mixture.  Marble by running a skewer or knife through the mixture.  Chill for several hours.

To serve, have a glass filled with warm water and a metal ice cream scoop ready. Draw the scoop along the length of the container and dip in the water between scoops.

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