Description
A delicious and boozy ice cream recipe that’s easy to make without an ice cream machine!
Ingredients
Units
Scale
- 32 ounces heavy cream
- 8 large egg yolks
- 1 cup sugar 2.0 (or use granulated sugar if you can handle it)
- 2 teaspoons pure almond extract
- 8 ounces Bom Bom Nilli Vanilli
- 1/2 cup Mexican Chocolate
Instructions
- Bring the heavy cream to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
- Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the almond extract.
- Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into a pan and let the mixture freeze 4-5 hours to allow the ice cream to harden.
- Prep Time: 20
- Cook Time: 4 hours
- Category: Dessert
- Method: Frozen
- Cuisine: Ice Cream
Nutrition
- Serving Size: 2 scoops
- Calories: 424
- Sugar: 6.4 g
- Sodium: 33.2 mg
- Fat: 36.5 g
- Carbohydrates: 6.7 g
- Fiber: 0 g
- Protein: 4.8 g
- Cholesterol: 250.1 mg
