Dark Chocolate Ice Cream With Cocoa Nibs
serves 4-6
Recipe from Rachel Rappaport
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.
ingredients
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
timer
prep: 30 minutes
total: 1 hour 40 minutes
tools
large pot
whisk
strainer
mixing bowls
ice cream maker
instructions
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.
