A luscious and creamy chocolate ice cream with a nutty twist, perfect for a refreshing treat.
In a saucepan, whisk together a small amount of almond milk with the cornstarch until smooth.
Ensure there are no lumps in the slurry for a smooth texture.
Add the remaining almond milk, sugar, almond butter, and cocoa powder to the saucepan. Heat while stirring until it begins to boil.
Stir continuously to prevent the mixture from sticking to the pan.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks while whisking.
Tempering prevents the yolks from curdling when added to the hot mixture.
Pour the tempered yolks back into the saucepan and cook for a few more minutes until thickened.
Cook over low heat to avoid overcooking the eggs.
Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely.
Place the saucepan in an ice bath to speed up the cooling process.
Transfer the cooled mixture to an ice cream maker and churn according to the manufacturer's instructions.
Ensure the ice cream maker bowl is pre-frozen for optimal results.
Serve the ice cream in bowls or cones and enjoy.
Garnish with a sprinkle of cocoa powder or a drizzle of chocolate syrup for added flair.
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