Saturday, March 11, 2017
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
Yield 2 quarts, plus about 1 cup
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.
Featured in: You Call That Pudding, Grandma?.
11 ounces [308 g] 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 [200 g] granulated sugar
Large pinch salt
5 ounces [140 g] roasted salted cashews, coarsely chopped (about 1 cup)
1. Finely chop 6 ounces [168 g] chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
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. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
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. 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.