ICE CREAM - Dark Chocolate Ice Cream with Cacao Nibs

By Aemelia

Ingredients

• 225 grams dark chocolate (I use 50%), chopped
• 1 1/2 cups [375 ml] heavy cream
• 1 1/2 cups [375 ml] whole milk
• 1/2 cup [100 grams]sugar
• 2 tbsp [20 grams] corn syrup
• Pinch of salt
• 4 large egg yolks
• 3/4 cup [90 grams] cacao nibs

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Bring the cream to boiling point in a small saucepan. Remove form the heat, pour into the chocolate, allow to stand for 1 minute, then stir until smooth and set aside with a fine-meshed strainer nearby.


In a saucepan, stir together the egg yolks,with the sugar and salt. Warm the milk and corn syrup in the microwave (about 2-3 minutes) then gradually add some of the warm milk to the egg yolks mixture.

Cook the mixture over low heat, stirring and scraping the bottom constantly with a heatproof spatula, just until the custard thickens enough to lightly coat the spatula, 3 to 5 minutes (or about 85 °C).


Strain the custard into the milk chocolate mixture and stir together. Chill thoroughly.

Place the mixture in your ice cream maker and freeze according to the manufacturer's instructions.


When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer’s specifications.
Remove the finished ice cream from the ice-cream maker, stir in the cacao nibs .and place in a plastic container. Cover with plastic wrap by pressing the wrap gently against the top of the gelato, affix lid to container, and place in the freezer to fully harden before serving.