vendredi 1 août 2014

Chocolate Chunksicles


2 cups whole milk
5 large egg yolks, at room temperature
3/4 cup granulated sugar
2 (1.5 ounce) bars Godiva Dark Chocolate, finely chopped
2 teaspoons vanilla extract
2 cups heavy cream
3 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
1 (16 1/2 ounce) can Bing cherries in heavy syrup, drained and halved
1 cup almonds, toasted and chopped*
Heat milk in saucepan over medium heat until it comes to a boil.
Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored. Add one-third of
hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan. Continue cooking
over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil. Remove
from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla
and heavy cream. Freeze for 4 hours.
Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate,
cherries and almonds on baking sheet in freezer.
When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process
until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes,
filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours
more.
*To toast almonds, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.

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