CHOCOLATE ALMOND ICE CREAM RECIPE

Chocolate Ice Cream mix (see recipe)
3/4 cup toasted almonds
Make a batch of chocolate ice cream (see recipe). When nearly frozen, add the toasted almonds.
Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast in the oven at 250 for 2-4 minutes (watch them carefully so they don't burn). You may want to chop the almonds before toasting if you prefer smaller pieces.

CHOCOLATE ALMOND BUTTER

2 oz bittersweet chocolate
5 Tbl cocoa powder
2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 cup cream
1.5 tsp pure vanilla extract
3/4 cup almond butter

Melt chocolate over low heat.
Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's instructions.

CHOCOLATE BANANA

3 eggs
1 cup sugar
2 oz bittersweet chocolate
2 cups table cream (18% milkfat)
1 1/2 cups milk
6 tablespoons cocoa powder
1 tablespoon vanilla extract
3 over-ripe bananas
Juice of 1 lemon
Beat eggs lightly
Beat sugar in to eggs
Melt chocolate in milk and cream
When chocolate partially melted, stir in cocoa powder.
Continue stirring chocolate/cream mixture until hot but not quite boiling
Stir hot chocolate/cream mixture in to eggs.
Stir in vanilla extract.
Cool.
When ready to make, mash bananas and lemon juice together
Make chocolate mixture in ice cream maker.
Just before ready, add banana mixture.
Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.