Cocoa Nib Ice Cream
There is another jewel from Alice Medrich’s “Bittersweet”. The book is worth buying for this ice cream recipe along, and for her advice on rescuing seized ganache. The author describes the ice cream flavor as “ rich, clean chocolate … somehow both subtle and dramatic ”. Enough said.
Makes about 3 ½ cups
Ingredients:
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¼ cup cocoa nibs, finely chopped
- ½ cup sugar
- 1/8 tsp salt
Preparation:
Bring the cream, milk, nibs, sugar, and salt to a boil in a medium saucepan over medium heat. Remove from the heat, cover, and let steep for 20 minutes.
Pour the cream mixture through a fine strainer into a bowl, pressing on the nibs to extract all the liquid. Discard the nibs. Refrigerate, covered, until thoroughly chilled.
Freeze the mixture according to the instructions for your ice cream maker.
You also can add 2 tbsp of fresh nibs (not those used to infuse the cream) into the ice cream in the last stages of freezing. Or, serve the ice cream with nibs sprinkled over the top (my preference).
I’ve never used cocoa nibs before. An ice-cream maker is on my long wish list, once I get it this will be on of my first trials!
An ice cream maker is a nice toy to have. Store-bought ice cream doesn’t come even closer to home-made one. And it gives you so many possibilities.
[...] thanks to Basma for her suggesting to serve the pudding with ice cream. I served it with the cocoa nib ice cream sprinkled with extra nibs over the top - what a [...]