Chocolate-Chocolate Chunk Ice Cream With Salted Cashews

1. 1

   Finely chop 6 ounces chocolate.

2. 2

   Break 5 remaining ounces into small chunks.

3. 3

   Place finely chopped chocolate in a bowl.

4. 4

   In a large, heavy saucepan, combine milk, cream and coffee beans.

5. 5

   Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.

6. 6

   In a large bowl, whisk together the yolks, sugar and salt.

7. 7

   Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.

8. 8

   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.

9. 9

   Do not let mixture reach a simmer.

10. 10

    Strain mixture through a fine sieve and let cool to room temperature.

11. 11

    Refrigerate, covered, until very cold, about 3 hours or up to 2 days.

12. 12

    Churn custard in an ice cream machine according to manufacturers instructions.

13. 13

    Add chocolate chunks and cashews during final 5 minutes of churning.

14. 14

    Transfer ice cream to an airtight container.

15. 15

    Freeze for 3 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.