cooking.nytimes.com

Chocolate-Chocolate Chunk Ice Cream With Salted Cashews

5.0(97)

This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.

by Melissa Clark

Open original recipe

Ice Creams And Sorbets, Dessert

Servings

2 quarts, plus about 1 cup

Total time

30 min

Calories / serving

264 kcal

Ingredients (8)

serves

11 ounces bittersweet chocolate
3 cups whole milkmilk
1 cup heavy creamheavy-cream
1 tablespoon coffee beans, lightly crushed with back of knifecoffee-bean
8 large egg yolksegg
1 cup granulated sugarsugar
Large pinch saltsalt
5 ounces roasted salted cashews, coarsely chopped (about 1 cup)cashew

Instructions (5 steps)

01Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
02In 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.
03In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
04Return 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.