I tried a new technic for my homemade icecream today and really liked it. I’m not sure how much cream to use exactly. I was making butter from raw cream and I put 3 quarts into my mixer to whip. When it started to turn yellow and almost turn to butter, but was still whipped cream, I stopped and added it to my ice cream. So I’m not sure how much cream to use to begin with, sorry.
1/2 – 1 c toasted smashed almonds – I call them smashed because I like to put nuts into a plastic bag and smash them with my meat tenderizing mallet. It’s easier than a knife with no clean up. I leave these almonds very large and chunky. Toast them in oven or toaster oven until very brown and use as many as you like. Let them cool in the freezer until later in the recipe 1 c. Dutch process cocoa 1 c. Sucanat 1/2 c raw milk 1/2 c whipped raw creamCook over med low while whisking until very smooth and glossy. Cool to almost cold.
Mix together:
1 Tb Real Vanilla 1 c raw milk Chocolate mixturePut into your ice cream freezer and add:
4 1/2 c. whipped cream and freeze.Add cold toasted almonds about halfway through the freezing time.
I make this for my husband after the kids go to sleep 🙂
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