Chocolate covered nuts are so good, especially when the nuts are the sweet, salty and delicate Marcona.
For a super fast and clever upgrade for coffee ice cream, just stir in some chocolate covered Marcona almonds. Dessert in a flash.
Coffee Ice Cream With Marcona Almonds
3/4 cup salted Marcona almonds
1/2 cup chopped semisweet chocolate, melted
1 quart coffee ice cream
1. Stir almonds into melted chocolate. Transfer almonds to a parchment-lined baking sheet using a fork, letting excess chocolate drip off. Freeze for 10 minutes, then coarsely chop almonds.
2. Spoon ice cream into a bowl and let stand at room temperature for 5 minutes to soften.
3. Stir half of the chocolate-covered almonds into the ice cream, and cover with plastic wrap. Freeze until firm, at least 30 minutes. (Ice cream with almonds can be frozen for up to 4 days. Remaining almonds for topping can be stored at room temperature.)
4. Scoop ice cream into bowls. Top with remaining almonds.
Recipe from Martha Stewart Living Magazine
Time for a short song…although this version of ‘Netzwerk (Falls Like Rain)’ sounds like a bit of a premature fade out.
‘One & Only’ is pretty sweet. Hopefully he’ll call her soon.
Check out Klangkarussell on the band’s Website, where you can learn of upcoming tour dates and pre-order their EP due out next month.
You can learn more about Allison Strong on her Website, where you can buy the music.
Short and sweet and WONDERFUL is the proper description of this fun and fancy dessert. If I have a complicated meal, I like a simple dessert. Everyone LOVES ice cream.