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"Remember when we shared this delicious cherry cheesecake ice cream recipe? Well, the Coolhaus founders are at it again, and this time they&amp;#x27;ve got a recipe perfect for Almond Joy lovers. &amp;quot;We love using Maldon sea salt because a little sprinkling over each serving adds a nice crunchy texture. The Maldon plays up the savory notes of cacao as opposed to the sweet. The resulting flavor is sophisticated, refined, and grown-up,&amp;quot; said founders Natasha Case and Freya Estreller. Ready to try it? Let&amp;#x27;s dig in... Chocolate Custard Base: Makes about: 11/2 quarts Tip: &amp;quot;Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours&amp;amp;#8212;the longer it&amp;amp;#8217;s chilled, the better it is. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.&amp;quot; 2 cups whole milk 2 cups heavy cream 11/4 cups granulated sugar 8 large egg yolks 3/4 cup bittersweet chocolate (64% to 72% cacao), chopped (we recommend Scharffen Berger, Valrhona, Trader Joe&amp;amp;#8217;s, TCHO, or Mast Brothers) 1. In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes. 2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds. 3. When cream mixture just comes to a boil, whisk, remove from heat, and in a slow stream pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended. 4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. 5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising but not boiling. (If you blow on the back of the spoon and the mixture ripples, you&amp;amp;#8217;ve got the right consistency.) 6. Remove from heat and immediately add chopped chocolate, whisking until smooth. 7. Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using. Use within 3 to 5 days. Once you&amp;#x27;re ready to use your base, here&amp;#x27;s what you need to make the final creation: Chocolate custard base 1 tablespoon Maldon sea salt or fleur de sel added with chocolate 1/2 cup broken Almond Joy candy bar Sea salt, for sprinkling 1. Process base in an ice cream maker according to manufacturer&amp;amp;#8217;s instructions. 2. Transfer to a bowl and fold in candy pieces. 3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving. 4. Top with a sprinkle of sea salt. Suggested cookies for the sandwich: Pretzel Chocolate Chunk (page 202), Red Velvet (page 204), or Gluten-Free Coconut Almond Chocolate Chip (page 214) &amp;amp;mdash; or simply buy your own ready-made cookies (we won&amp;#x27;t tell!)."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/home/blogs/toast/2014/06/salted-chocolate-almond-joy-ic>