This gelato is super-rich and chocolatey. You can certainly leave out the added cocoa powder if you want to. My suggestion is that you just eat small portions. This one is too delicious to pass on! This recipe makes about 1 quart of ice cream.
1bar Toblerone, chopped into small pieces (for mixing in)
Instructions
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. Add the vanilla and amaretto, and 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.