I was making ice cream one day for the people at work and I accidentally burnt some of the almonds while toasting them and just threw them in anyway. My co-workers loved it.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
673 Calories
Recipe Instructions
Step 1
Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.
Step 2
Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.
Ingredients
2 cups white sugar
2 cups semisweet chocolate chips
2 tablespoons vanilla extract
3 tablespoons butter
2 cups almonds
1 ½ cups dried cherries
1 quart half-and-half
1 quart heavy whipping cream
3 (1 ounce) envelopes instant hot cocoa mix (such as Swiss Miss®)
