Hot Chocolate and Ice Cream Floats
Hot chocolate is gorgeous to drink just as is but I couldn’t resist gilding the lily with a scoop of ice cream. Each bite has a contrast of temperatures and textures, and I find it fun to eat: it’s a bit of a race against time to consume this before the ice cream completely melts into the molten chocolate. I use vanilla Swiss almond flavored ice cream as it’s so delicious with the inclusion of the chocolate covered chopped nuts but a good quality vanilla ice cream will be a treat too. Enjoy!
Ingredients
1 1/3 cups whole milk
1 pint vanilla Swiss almond ice cream
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The hot chocolate mixture can be made 1 day ahead, cooled, covered, and refrigerated. Cover and rewarm over medium-low heat before serving. The whipped cream can be made 2 hours ahead, covered and refrigerated.
In a medium heavy saucepan, combine the milk, amaretto and sugar and bring to a near simmer over medium heat, stirring until the sugar dissolves
While the milk is heating, place the chopped chocolate in a metal bowl and set the bowl over the saucepan of milk, stirring until the chocolate is melted and smooth. Check every now and then to make sure the milk is not simmering
Whisk the melted chocolate into the hot milk mixture and keep warm.
Pour the hot chocolate mixture over the ice cream and top with the whipped cream.
Serve immediately with spoons.
