Dark chocolate almond ice cream base

A simple, premium, chocolate + almond ice cream base.

Very high solids due to cocoa and almond paste, so I decreased the guar to half of what I normally use. Texture worked out very well with this amount.

Tasting notes

Texture was great, easily scoopable straight out of the freezer. Taste is very almond forward, I might dial that back a bit next time and increase the cocoa powder. I think this recipe could use something else to make it more interesting.

1. Mix dry ingredients (except for cocoa powder)
2. Heat some of the milk until near boiling and slowly mix in the cocoa powder until it makes a paste
3. Slowly mix the rest of the milk into the cocoa
4. Mix other dry ingredients into the milk and use a stick blender to incorporate
5. Add cream, coffee liqueur, and vanilla extract
6. Transfer to fridge for around 12 hours
7. Churn
8. Transfer to freezer