Chocolate-chocolate Chunk Ice Cream With Salted Cashews

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 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
• 1/8 teaspoon salt (large pinch)
• 5 ounces cashews, roasted salted and coarsely chopped (about 1 cup)

Recipe

• 1 finely chop 6 ounces chocolate. break 5 remaining ounces into small chunks. place finely chopped chocolate in a bowl.
• 2 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.
• 3 in a large bowl, whisk together the yolks, sugar and salt. whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
• 4 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.
• 5 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.