Almond Cocoa Ice Cream

By TastesOnTrial

Dark cocoa nibs are mixed into a creamy, sweet almond frozen custard in this healthier variation of a peanut butter cup ice cream.

Recipe uses Stevia cane sweetener and 2% milk for a healthier ice cream that doesn't cut taste corners. Alterations can be made. Stevia cane, specifically for baking, has a taste close enough to sugar that it is a worthy substitute.

If using sugar instead of Stevia cane sweetener, double the measurement called for. May substitute heavy cream or whole milk for the reduced fat (2%) milk if desired.

Ingredients

• 2 c. Half & Half
• 2 c. Reduced Fat Milk (2%)
• 2 Eggs
• 3/4 c. Stevia cane sweetener
• 2 t. Vanilla
• 1 c. Almond butter (fresh ground or creamy)
• 1/2 c. dark cocoa nibs or dark chocolate chips (or amount desired)

Details

Servings 2
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

Before beginning use a food processor or coffee bean grinder to finely grind the Stevia cane sweetener or sugar. Castor sugar, finely ground sugar, may be available at your local grocery store, but it is cheaper to grind on your own.

1. Combine Half & Half and milk in a sauce pan (2 qt. or larger). Heat milk mixture over medium heat until bubbles begin to boil on the side. Once bubbles have formed add almond butter and which consistently to incorporate.

2. Meanwhile, whisk eggs, ground Stevia cane sweetener and vanilla until all is well incorporated.

3. When almond butter has fully incorporated into milk and milk has come to a boil, pour some of the hot milk mixture into the egg mixture. Whisk quickly to incorporate the eggs into the milk mixture without them hardening.

4. Combine the egg mixture with the milk mixture and allow to simmer until slightly thickens, stirring constantly (about 5 minutes).

5. Transfer custard into a stainless steal bowl or unused metal pan and set over ice to chill in about 1 hour.. If prepared ahead of time, place in refrigerator to cool overnight.

6. Churn in an ice cream maker as per the directions.

7. Mix in dark cocoa nibs or dark chocolate chips, plus any other desired mix-ins, before transferring ice cream to the freezer.