Chocolate-Chocolate Chunk Ice Cream With Salted Cashews

By MarielC

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)

Details

Servings 2
Adapted from cooking.nytimes.com

Preparation

Step 1

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.