Heading into the long weekend, I had no idea what sort of ice cream I’d be making for today. And then I walked down the candy aisle. The dark chocolate Toblerone bars were staring me in the face, and I could not look away.
For straight up eating, I adore the milk chocolate Toblerone, but I was afraid that the milk chocolate would be too sweet and not chocolatey enough for the gelato I had in mind. Besides, I was adding a lot of milk to the chocolate anyway.
For those of you who have never had a Toblerone bar, they contain lovely wee bits of honey nougat and pieces of almond. They are delicious. I underscored the honey by adding just a touch to the base, and a little bit of Amaretto helped to bring out the almond. This gelato is dangerously rich and delicious. It has three bars of Toblerone melted into the base and another one chopped into tiny pieces and mixed in after churning.
I’m calling this Toblerone Gelato because the base is made from whole milk. When I use dairy that’s higher in butterfat, then I call it ice cream. And now you know.
I don’t have a lovely story for you today. Unless you want to hear about how I have to show up for jury duty at 1:45pm today so I need to get my Ice Cream Tuesday post up. I hope that this recipe for Toblerone Gelato will be some small consolation to you, especially as you read and picture me sitting dejectedly in a pleather-covered chair waiting to do my civic duty.
Enjoy the gelato and enjoy the day!
- 24 oz whole milk
- 2.7 oz brown sugar (you can also use granulated if you prefer)
- 3 Tablespoons corn starch
- 2 Tablespoons cocoa powder (I used Hershey's)
- 1½ Tablespoons honey
- ¾ teaspoon kosher salt
- 2 oz softened cream cheese
- 3 bars dark Toblerone, chopped into small pieces
- 1 Tablespoon vanilla
- 1½ teaspoons Amaretto (or ½ teaspoon almond extract)
- 1 bar Toblerone, chopped into small pieces (for mixing in)
- In a heavy-bottomed saucepan, whisk together the milk, sugar, corn starch, cocoa powder, honey and salt. Heat over medium to medium-high heat, stirring constantly, until the mixture comes to a boil.
- Allow the base to boil for 10-15 seconds, and then pour into a bowl with the cream cheese and 3 bars of chopped Toblerone. Allow to sit for a minute to melt the cheese and chocolate.
- Whisk the base until the chocolate and cheese are melted. The base will have tiny pieces of almond in it.
- Pour the base into your blender and blend until smooth.
- Strain the base into a metal bowl set inside a larger bowl filled with ice water.
- Stir occasionally until the temperature is no more than 40F. (If you don't want to churn immediately, press plastic wrap on the surface of your base and refrigerate overnight.)
- Churn your base according to manufacturer's instructions. When the ice cream is at soft serve consistency. add the last bar of finely chopped chocolate and churn an additional 2 minutes until the candy is evenly distributed.
- Pack into a container. Press plastic wrap directly on the surface of the ice cream and freeze 4-6 hours or overnight.
- Enjoy in small portions.
I hope you enjoy this gelato! Please think of me at jury duty today!
Before I go, I want to share 2 other lovely ice creams with you today.
- Indiana Sweet Corn Gelato with Blueberry Swirl from SmithBites makes me go weak in the knees.
- Tabasco Smoked Chipotle Dark Chocolate Ice Cream from ChezUs is simply spectacular.
I know, right?
Thanks for reading, and have a lovely day.