Chocolate Pecan Ice Cream

1. 1

   In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.

2. 2

   Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.

3. 3

   Remove from the heat and add in the chopped chocolate bar. Whisk until the chocolate is melted. Return to the stove.

4. 4

   In a medium bowl, beat the egg yolks. Whisk in 1 cup of the chocolate cream mixture a little bit at a time until combined.

5. 5

   Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175u00b0F on a candy thermometer, or until it coats the back of a spoon.

6. 6

   Pour the custard into a large bowl and freeze for at least 3 hours.

7. 7

   Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.

8. 8

   Once the ice cream is done, add in the chopped pecans and continue churning for 30 seconds.

9. 9

   Pour the ice cream into a freezer-safe bowl and freeze for at least 3 hours before enjoying!

* Per serving · 4 servings · Values may vary.

No additional tips available.