Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
- Total Time
- 30 minutes, plus chilling, churning and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 11ounces bittersweet chocolate
- 3cups whole milk
- 1cup heavy cream
- 1tablespoon coffee beans, lightly crushed with back of knife
- 8large egg yolks
- 1cup granulated sugar
- Large pinch salt
- 5ounces roasted salted cashews, coarsely chopped (about 1 cup)
Nutritional analysis per serving (18 servings)
264 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 5 grams protein; 38 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
- Step 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.
- Step 3
In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
- Step 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.
- Step 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.
Private Notes
Comments
A very late reply since I just saw this, but you can quickly whip up mini fudge chunks that don't hurt your teeth even when frozen! 1. microwave (or otherwise melt) your chocolate with a splash of heavy cream or half-and-half (probably ~1 tbsp. per cup of chocolate; use less for harder chips/more for fudgier ones) 2. spread the chocolate onto some parchment paper and refrigerate 3. chop into small pieces
This was easy to make and delicious. It makes more sense to fold the chocolate chunks and cashews into the ice cream in the container than in the machine, which doesn't love mix-ins. Make sure the pinch of salt you use is large indeed. Creamy with great textures--another MC winner.
I've cooked, baked, and made literally hundreds of recipes from NYT Cooking, including this one three years ago. Each time I make this recipe I'm just blown away at how incredibly fantastic it is. So for me to leave 2 comments for 1 recipe...well, I've never done it till now. I've traveled extensively all over the world, but this recipe is untouchable. You should not leave this world without having this grace your tastebuds.
I make a lot of ice cream always custard based, this is what works for me: Heat the milk to 175F and whisk about a cup of the hot milk into the egg/sugar mixture. For this recipe I did bring it to a simmer, since I was stirring it into the chocolate. Once the egg and milk have been fully combined and are back on the stove,bring the mixture to between 180 - 190F for 5 - 7 minutes, stirring constantly . Don’t let it go above 190. You can do the swipe on the back of the spoon to make sure it has thickened, but I usually don’t. Strain the mixture into a clean bowl, lay plastic wrap on top of the custard and bring the temp down to b 40F or less. This will make all the difference in how long it takes to churn. I have a Donvier hand churn which I keep in my freezer at all times. It churns does about a quart, so I halved this recipe. When the temp of the custard is 40 or below, it takes about 10 min to set up. If it’s not, it takes over 20 min., and does not get as frozen. This is our favorite chocolate ice cream!
Fantastic ice cream!! Made with a couple minor mods from the comments (absolutely correct), and it is truly great. Melissa Clark has this ice cream thing completely figured out! It started out as tasty mocha-chocolate ice cream, the mocha flavor toned down once it started churning/cooling, then when the add-in chocolate and cashews went in, the flavors leveled up again! Mods: cut the recipe in half because of machine capacity, and it made slightly less than the recipe quoted. Mod 2: tempering the chocolate for add-in. Recipe calls for just cut-up baking bar chocolate, that’s waxy and hard, so I tempered a bar of Guittard semi-sweet with a little cream, spread it to cool, and now we have fudgey chips and it’s amazing. Oh, and I added a splash of vanilla to the chocolate custard, it’s too bitter without Vanilla for me.
I used 6 oz cashews and 4 oz very small chopped chocolate and ratio was good