Chocolate Chocolate Chunk Ice Cream With Salted Cashews Recipes

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BITTERSWEET CHOCOLATE ICE CREAM



Bittersweet Chocolate Ice Cream image

From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.

Provided by Melissa Clark

Categories     quick, ice creams and sorbets, dessert

Time 20m

Yield About a quart

Number Of Ingredients 6

2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 teaspoon kosher salt
8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
1 tablespoon rye, bourbon or rum

Steps:

  • In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
  • In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
  • Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
  • When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 28 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 57 milligrams, Sugar 18 grams, TransFat 0 grams

CHOCOLATE-CHOCOLATE CHUNK ICE CREAM WITH SALTED CASHEWS



Chocolate-Chocolate Chunk Ice Cream With Salted Cashews image

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.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield 2 quarts, plus about 1 cup

Number Of Ingredients 8

11 ounces bittersweet chocolate
3 cups whole milk
1 cup heavy cream
1 tablespoon coffee beans, lightly crushed with back of knife
8 large egg yolks
1 cup granulated sugar
Large pinch salt
5 ounces roasted salted cashews, coarsely chopped (about 1 cup)

Steps:

  • Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
  • In 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.
  • In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
  • Return 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.
  • Churn custard in an ice cream machine according to manufacturer's instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 49 milligrams, Sugar 23 grams

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