Chocolate Ice Cream

Adapted from Max Falkowitz's recipe using my base. I didn't want to affect the texture too much, and I wanted to have actual pieces of chocolate in the ice cream.

1 Quart

Ingredients

  • 2 c heavy cream
  • 1 c whole milk
  • 2/3 c sugar
  • 6 egg yolks
  • 1/4 tsp sea salt
  • 2 oz cocoa nibs
  • 2 oz Dutch process cocoa powder
  • 3 1/2 oz dark chocolate roughly chopped

Instructions

1

Combine cream and milk in a heavy bottomed saucepan and bring to a simmer. Add cocoa nibs. Remove from heat and steep for 2 hours.

2

In a second heavy bottomed saucepan, whisk together sugar and cocoa powder, then whisk in egg yolks.

3

Strain dairy into the sugar, cocoa, and egg mixture, squeezing all dairy from the nibs. Set over medium heat, stirring frequently, until the mixture reaches 170F.

4

Strain mixture into a bowl, add salt, and chill to at least below 40F.

5

Churn mixture in ice cream maker. Add chopped chocolate near the end.