Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
- Total Time
- 30 minutes, plus chilling, churning and freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 quarts, plus about 1 cup
- 11ounces bittersweet chocolate
- 3cups whole milk
- 1cup heavy cream
- 1tablespoon coffee beans, lightly crushed with back of knife
- 8large egg yolks
- 1cup granulated sugar
- Large pinch salt
- 5ounces roasted salted cashews, coarsely chopped (about 1 cup)
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
264 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 5 grams protein; 38 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
- Step 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.
- Step 3
In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
- Step 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.
- Step 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.
Private Notes
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Cooking Notes
Elizabeth
A very late reply since I just saw this, but you can quickly whip up mini fudge chunks that don't hurt your teeth even when frozen! 1. microwave (or otherwise melt) your chocolate with a splash of heavy cream or half-and-half (probably ~1 tbsp. per cup of chocolate; use less for harder chips/more for fudgier ones) 2. spread the chocolate onto some parchment paper and refrigerate 3. chop into small pieces
SharonATX
This was easy to make and delicious. It makes more sense to fold the chocolate chunks and cashews into the ice cream in the container than in the machine, which doesn't love mix-ins. Make sure the pinch of salt you use is large indeed. Creamy with great textures--another MC winner.
Luther
I've cooked, baked, and made literally hundreds of recipes from NYT Cooking, including this one three years ago. Each time I make this recipe I'm just blown away at how incredibly fantastic it is. So for me to leave 2 comments for 1 recipe...well, I've never done it till now. I've traveled extensively all over the world, but this recipe is untouchable. You should not leave this world without having this grace your tastebuds.
Sonia
In case anyone needed this tip: the recipe yields over 2 quarts of ice cream and should be cut down for a smaller ice cream maker. I have the Breville ice cream maker which has maximum 1 1/2 quart capacity so I will make half this recipe.
Roberta
I found when I broke the last 5 ounces of chocolate into chunks and added that to the ice cream batter, the chocolate didn’t melt in my mouth, and had no flavor. I had to melt the 5 remaining ounces of chocolate with a small amount of heavy cream and mix them together. Then spread the chocolate cream mixture on a parchment lined cookie sheet and put it in the refrigerator to harden. Once hardened, break into chunks. Then add this chocolate in the last 5 minutes of the churning process. I
LB
A good chocolate ice cream base that stayed somewhat malleable after a long time in the freezer. I found that 6 oz. of chocolate chunks at the end was a bit heavy handed and would probably only use 8 oz. total for the whole recipe next time. Would also chop the add-in chocolate as chunks have little flavor at frozen temperatures.
L Upstart
Fabulous! I used really good chocolate and added brownie chunks from a Trader Joe's box mix with orange zest. Next time I may put the cashews in the brownie instead of directly in the ice cream. Will definitely make again.
Luther
I love ice cream. However chocolate has never been in my top 7-8 choices. But then I never had chocolate ice cream as insanely good as this. The most incredible tasting chocolate you can imagine. Did take the suggestion of Elizabeth & made the add-in chunks fudgy, which I'm glad I did. Used 20% semi-sweet and the rest bittersweet for both base as well as chunks. Rest per recipe. Fortunately I have no season in eating ice cream, so I can make up for lost time with this creation. Thanks so much!
Roberta
Mix 1 cup of chocolate with 1 T cream or half and half. Spread on parchment and redder are. Once hard you may chop. Add this to ice cream base
ErikaH
This is a delicious recipe and very easy to make. However, it does make more than 2 quarts-in fact we stopped the machine to take about a cup away. I'm thinking I might try it with roasted hazelnuts or even some salted almonds. Will definitely make it again.
Fran
This worked for me just as well with semi-sweet chocolate chips as it did with chopped whole chocolate and chunks.
Abby
Anyone else having issues with this freezing? I used a well frozen bowl (>72hr) ice cream maker that has worked many times before, cold batter, skipped the mix ins and have now twice been unable to get the batter to freeze. I’m wondering if the batter is too much volume for my maker but I’m not seeing any ice formation at all. Have never made chocolate ice cream before - wondering if it’s possible something about the chocolate is increasing the specific heat of the batter preventing freezing?
Fran
I had this same issue first time I made it. Don’t know why. Ended up preparing it the old fashioned way, by repeated partial freezing and stirring. Second time, it turned out perfectly. Again, I don’t know what I did differently. But I think it has to be temperature related.
SharonATX
This was easy to make and delicious. It makes more sense to fold the chocolate chunks and cashews into the ice cream in the container than in the machine, which doesn't love mix-ins. Make sure the pinch of salt you use is large indeed. Creamy with great textures--another MC winner.
Hammy
Wouldn't the chunks of chocolate become extremely hard when frozen? Would it be better to shave it?
Elizabeth
A very late reply since I just saw this, but you can quickly whip up mini fudge chunks that don't hurt your teeth even when frozen! 1. microwave (or otherwise melt) your chocolate with a splash of heavy cream or half-and-half (probably ~1 tbsp. per cup of chocolate; use less for harder chips/more for fudgier ones) 2. spread the chocolate onto some parchment paper and refrigerate 3. chop into small pieces
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