Wednesday, October 3, 2012

White Chocolate Cocoa Nib Ice Cream Recipe!

Recipe (makes 1 pint)
250 ml whole milk
3 egg yolks
1/3 cup sugar
100g white chocolate chopped
125mL heavy cream
75g cocoa nibs (a little over 1/2 cup)

Heat the milk and about half of the sugar in a saucepan until it boils. Whisk the yolks with the rest of the sugar. (Do not let it sit, mix the sugar immediately after adding it to the yolks.) Slowly pour a portion of the hot mixture into the eggs while stirring to temper it. Return the egg mixture the sauce pan and stir over medium heat with a wooden spoon. When the mixture becomes thick enough to coat the back of the spoon, it is done.

Pour the mixture through a fine sieve into a bowl containing the chopped chocolate. Stir until the chocolate is melted. Add the heavy cream and cool it over an ice bath. Refrigerate the mixture for at least an hour or overnight. Churn the mixture in an ice cream maker. Add the cocoa nibs into the mixture toward the end of the churning process if you can or fold it into the ice cream when you empty the machine’s ice cream bowl.


No comments:

Post a Comment