Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
Stanley Witkow
ingredients
- 11 ounces bittersweet chocolate
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon coffee beans, lightly crushed with back of knife
- 8 large egg yolks
- 1 cup granulated sugar
- Large pinch salt
- 5 ounces roasted salted cashews, coarsely chopped (about 1 cup)
directions
- 1
1. Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
- 2
2. In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
- 3
3. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
- 4
4. Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
- 5
5. Churn custard in an ice cream machine according to manufacturer’s instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving
Source: New York Times
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