Salted Chocolate Ice Cream Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a pie dish to ensure even baking.

2. 2

   Prepare the crust: In a medium bowl, mix together ground almonds and granulated sugar. Add unsalted butter and mix until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 20cm pie dish.

   Tip: Chill the crust in the fridge for 10 minutes before baking.

3. 3

   Bake the crust: Bake the crust for 12-15 minutes, or until it's lightly golden. Let it cool completely.

   Tip: Don't overbake, as the crust can become too crispy.

4. 4

   Make the ice cream base: In a medium saucepan, combine heavy cream, milk, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

   Tip: Don't let the mixture boil, as it can scald and become grainy.

5. 5

   Melt the chocolate: Remove the saucepan from the heat and add dark chocolate chips. Let it sit for 2-3 minutes, then stir until the chocolate is melted and the mixture is smooth.

   Tip: Be patient, as the chocolate can take a few minutes to melt.

6. 6

   Combine the ice cream base and chocolate: Stir the melted chocolate mixture into the ice cream base until well combined.

   Tip: Make sure the mixture is smooth and creamy.

7. 7

   Chill the ice cream base: Pour the ice cream base into a shallow metal pan and place it in the freezer. Every 30 minutes, remove the pan from the freezer and stir the mixture until it's smooth and even. Repeat this process until the ice cream is scoopable.

   Tip: This step is called 'tempering' the ice cream.

8. 8

   Assemble the pie: Pour the scoopable ice cream into the cooled pie crust. Cover with plastic wrap and place in the freezer to harden for at least 2 hours.

   Tip: Be patient, as the ice cream needs time to set.

9. 9

   Serve: Remove the pie from the freezer and let it sit at room temperature for 10 minutes before serving.

   Tip: Slice and serve immediately.