April 23, 2008

Dark Chocolate Ice Cream with Cocoa Nibs



Ingredients:
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, divided use
1/2 cup cocoa nibs
1/3 cup cocoa
3 oz 75% dark chocolate, chopped
4 egg yolks
1/4 teaspoon salt


Directions:
In a large pot over medium heat, whisk together 1/4 cup sugar, milk and cream until the sugar dissolves and the mixture almost boils, about 2-3 minutes. Meanwhile, whisk together 1/4 cup sugar, salt and the egg yolks until it forms a ribbon and is yellow and creamy, about 2 minutes. Add about a 1/2 cup of the cream mixture into the eggs and whisk to combine. Pour the egg/cream mixture it into the cream mixture on the stove. Whisk in cocoa and cook, stirring occasionally, for about 8 minutes or until the mixture coats the back of a spoon. Remove from heat and whisk in the chopped chocolate. Strain mixture into a bowl. Stir in the nibs. Allow to cool on the counter then cover and place in the refrigerator to cool completely then pour into a ice cream maker and churn until cold and set. Place in a freeze-safe container and freeze until solid.


Note: I used Askinosie single origin organic bars, cocoa and nibs for this recipe. I highly recommend them.

My thoughts:
I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? I've been hard at work trying to come up with new recipes that showcase them. I was thinking about making coffee-nib ice cream after I got some yummy coffee from Swing's Coffee but I also had some cocoa powder and bars that I wanted to try so I went the chocolate-chocolate-chocolate route. I did a little experimenting and ended up with what I think is one of the best ice creams I've ever had. It is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Perfection!

14 comments:

  1. Rachel- The ice cream looks just fabulous. I hope you give the coffee version a try as that would be my favorite. Love to see how you make this. Yes, you are on a nib kick! Good for us.

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  2. Oh my god, yum. I see cocoa nibs in my health food store all the time, and I always want to experiment with them, but I haven't yet! This is definitely inspiring!

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  3. That chocolate ice cream looks really good! So many recipes calling for cocoa nibs, I am really going to have to find some!

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  4. Um, yum! I must make this! It sounds utterly perfect.

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  5. looks amazing! i've never had cocoa nibs before but i'll totally keep my eye out for them.

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  6. You're killing me with the cocoa nibs! I love them so much. You've got me wanting to make some truffles.

    Have you ever had a Jocalat bar? They're "energy bars" that are so simple and delicious and busting with cocoa nibs. Their ingredient list is wonderfully brief: dates, almonds, cocoa, cocoa nibs and natural flavoring. I love the orange chocolate flavor. Really worth seeking out (they sell them at Whole Foods.)

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  7. I love all kinds of ice cream and the fact that you used cocoa nibs makes it better than ever!

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  8. Sorry but what's a nib? Is that like a chocolate chip?

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  9. Fearless KitchenApril 24, 2008 12:31 PM

    This looks great - sinfully delicious, with a ton of rich chocolate. I've never tried cocoa nibs. This is probably a great opportunity to do so!

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  10. Good lawd, woman! This looks divine. I have seen nibs in the store for months now and hadn't figured out what to do with them. Now I have an excuse to buy them. I am bookmarking this one to make very soon.

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  11. Sherry: a cocoa nibs are roasted cocoa beans separated from their husks and broken into bits. They are crunchy.

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  12. Kickpleat - Ghirardelli chocolate Co. (www.ghirardelli.com) makes a delectable chocolate bar with roasted/carmelized cocoa nibs in the bar..so damn good!!! Get your hands on one - you won't be disappointed.

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  13. Correction: Oops ! My mistake. Actually, it's Cote d'Or that sells chocolate nibs inside a dark chocolate bar. Ghirardelli is equally good in other ways - try Toffee Interlude!

    http://www.cotedor.ca/cotedor/page?
    siteid=cotedor-prd&locale=caen1&
    PagecRef=669

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