PREPARATION

Pour the milk into a small pot and heat at moderate temperature. Allow to warm up but not to boil. Add the chocolate drink powder isostevia® and the natural table top sweetener isostevia®. Mix with a whisk until combined and withdraw from heat.

Now add the almond extract and the heavy cream. Continue mixing with the whisk. Leave aside the ice cream mixture and allow to fully cool.

Put the flaked almonds into an anti stick frying pan and heat at moderate temperature. When golden brown, add the honey and mix well to combine and cover the flaked almonds. Continue mixing for 3-4 minutes. Withdraw from heat and place aluminium foil on a tray. Place small portions of the caramelized almonds using a teaspoon and allow to cool.

Now that the ice cream mixture has cooled, be ready to pour it into the ice cream maker, which you should turn on according to the instructions of the manufacturer.

If you do not have an ice cream maker, pour the mixture into a stainless steel bowl with a lid and place in the freezer. Once it starts freezing, mix with a whisk in order for it to freeze evenly and so that ice crystals are not formed. Place in the freezer again and after 20 minutes repeat the same procedure. Repeat this procedure, another 3 times.

Now the ice cream is frozen and ready.
Shortly before serving, you may double boil the dark chocolate isostevia® and pour it on the ice cream.