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.
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)
- Nutritional Information
Nutritional analysis per serving (10 servings)
480 calories; 30 grams fat; 14 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 9 grams protein; 187 milligrams cholesterol; 81 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 quarts, plus about 1 cup
Preparation
- Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
- 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.
- In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
- 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.
- 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.
Dining and Cooking