Chocolate Pecan Ice Cream – a delicious recipe with bittersweet, whipping cream, eggs yolks, sugar, bittersweet, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir 8 ounces chocolate in top of double boiler over simmering water until melted and smooth.
2
Remove from over water.
3
Bring cream and half and half to boil in heavy large saucepan.
4
Whisk yolks and sugar in medium bowl to blend.
5
Gradually whisk in hat cream mixture.
6
return mixture to same saucepan.
7
Stir over medium-low heat until custard thickens and leaves path on bake of spoon when finger is drawn across, about 3 minutes (do not boil).
8
Strain custard into large bowl.
9
Whisk in melted chocolate.
10
Cover and refrigerate until cold, about 2 hours.
11
Mix 7 ounces chopped chocolate and pecans into custard.
12
Process mixture in ice cream maker according to manufacturer's instructions.
13
Transfer to container an freeze.
14
(Can be make 3 days ahead.)
1694
kcal
Calories
130
g
Fat
103
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces bittersweet (not unsweetened) chocolate, chopped, 2 cups whipping cream, 2 cups half and half, 6 large eggs yolks, and more.
Yes, Chocolate Pecan Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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