Behind the Dish: Chocolate Burnt-Almond Ice Cream

It’s a delicious story! We talked to Rich, who makes our ice cream, about what went into making this batch. The secret? A combination of Mexican chocolate (which contains a hint of cinnamon), cocoa powder and milk chocolates, with eggs, heavy cream and sugar. After churning, it was combined with from-scratch toasted-almond brittle made with sugar, butter and plenty of almonds, broken and ground up finely enough to mix well into the custard mixture as it froze. We’re serving it topped with a generous slab of that almond brittle as a garnish. Is it good?…well, how can it not be? Come try it tonight with one of our dinner specials or an old standby, and see for yourself.

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