Dark Chocolate Ice Cream With Cocoa Nibs
serves 4-6
I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? This is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture.
Read more about this recipe at Coconut & Lime.
1/2 cup sugar, divided use
2 cups whole milk
1 cup heavy cream
4 egg yolks
1/4 teaspoon salt
1/3 cup cocoa
3 oz 75% dark chocolate, chopped
1/2 cup cocoa nibs
prep: 30 minutes
total: 1 hour 40 minutes
large pot
whisk
strainer
mixing bowls
ice cream maker
1. In a large pot over medium heat, whisk together 1/4 cup sugar, milk and cream until the sugar dissolves and the mixture almost boils, about 2-3 minutes.
2. Meanwhile, whisk together 1/4 cup sugar, salt and the egg yolks until it forms a ribbon and is yellow and creamy, about 2 minutes. Add about a 1/2 cup of the cream mixture into the eggs and whisk to combine. Pour the egg/cream mixture into the cream on the stove.
3. Whisk in cocoa and cook, stirring occasionally, for about 8 minutes or until the mixture coats the back of a spoon. Remove from heat and whisk in the chopped chocolate. Strain mixture into a bowl. Stir in the nibs. Allow to cool on the counter then cover and place in the refrigerator to cool completely.
4. Pour into a ice cream maker and churn until cold and set. Place in a freeze-safe container and freeze until solid.
