Name: Almond Milk Ice Cream Lollies
Yield: Makes 8-10 large lollies/40 petit fours
Ingredients: 300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), chopped; 125 g (4½ oz/generous ½ cup) caster (superfine) sugar; 200 ml (7 fl oz/generous ¾ cup) double (heavy) cream; 500 ml (16fl oz/2 cups) milk; 60 g (2 oz/generous ¼ cup) lightly roasted almonds; 150 g (5½ oz) cocoa butter, chopped; 120 g (4 oz) egg yolks (about 6 eggs); 35 g (generous 1 oz) roasted almonds, finely chopped

Preparation info

Makes
8-10
large lollies

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

I love crunching through the dark (bittersweet) chocolate coating to reveal the creamy, almond ice cream.

Ingredients

For the almond milk ice cream

500 ml (16fl oz/2 cups) milk
60

Method

1 Put the milk in a saucepan and bring to a light boil. Add the almonds and cook over a low heat for 5 minutes. Transfer to a food processor or blender and blitz to a paste. Pass the mixture through a fine sieve (strainer) and transfer it to a clean saucepan. Add the cream and 100g (3½oz/scant ⅔ cup) of the sugar and bring to the boil.

2 Meanwhile, whisk the egg yolks and the remaining