Ingredients:

  • 2 large egg yolks (90 g)
  • ½ cup granulated sugar (100 g)
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 2 tablespoons coffee liqueur (30 ml)
  • 1 teaspoon pure vanilla extract (5 ml)
  • ½ cup chopped toasted almonds (70 g)
  • ¼ cup cocoa powder (30 g)
  • ¼ cup semi-sweet chocolate chips (45 g)

Instructions:

  1. In a medium saucepan, whisk together the egg yolks and sugar until pale. Add heavy cream and whole milk; whisk to combine.
  2. Place the saucepan over medium heat and stir continuously until the mixture thickens and coats the back of a spoon (about 10 minutes). Do not boil. Remove from heat.
  3. Stir in coffee liqueur and vanilla extract. Allow the mixture to cool slightly.
  4. Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.
  5. Once chilled, fold in chopped almonds, cocoa powder, and chocolate chips.
  6. Pour the mixture into an ice cream maker and churn according to the manufacturers instructions. Alternatively, pour into a freezer-safe container and freeze for 4 hours, stirring every hour to break up ice crystals.
  7. Once the tortoni ice cream is firm, scoop and serve.