Chocolate Amaretto Ice Cream
Indulge in the ultimate decadent treat with this Chocolate Amaretto Ice Cream, a luscious blend of rich chocolate and the unmistakable warmth of almond-flavored amaretto liqueur. Crafted with velvety heavy cream, smooth semi-sweet chocolate, and a hint of vanilla, this homemade ice cream is as luxurious as it is satisfying. The recipe features a custard base for a creamy texture that melts in your mouth, while the addition of amaretto adds a sophisticated twist. Perfect for dinner parties or a romantic dessert, this frozen delight balances bold cocoa depth with a subtle nutty sweetness. Whether you’re a chocolate lover or a fan of boozy desserts, this creamy creation is sure to impress your taste buds and your guests.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 3 ounces Semi-sweet chocolate
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Amaretto liqueur
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, unsweetened cocoa powder, and salt. Whisk until smooth, and heat the mixture over medium heat until it begins to steam but does not boil.
Remove the saucepan from the heat and add the semi-sweet chocolate. Let it sit for 2 minutes to allow the chocolate to melt, then whisk until fully combined and smooth. Set aside to cool slightly.
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thickened.
Slowly pour about 1/2 cup of the warm chocolate mixture into the egg mixture, whisking constantly, to temper the eggs and prevent them from curdling.
Gradually pour the tempered egg mixture back into the saucepan with the chocolate mixture, whisking continually.
Return the saucepan to medium-low heat and cook while stirring constantly with a wooden spoon or heat-proof spatula. Cook until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any egg solids.
Stir in the vanilla extract and amaretto liqueur. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 224.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 596 mg | 46% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2714 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
