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Categories:Viewed: 23 - Published at: 5 months ago
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
- 18 teaspoon salt (large pinch)
- 5 ounces cashews, roasted salted and coarsely chopped (about 1 cup)
Method
- 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 manufacturers 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.
