Chocolate Ice Cream with Nuts (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
2 cups heavy cream
02 -
1 cup whole milk
03 -
¾ cup granulated sugar
04 -
½ cup unsweetened cocoa powder
05 -
1 teaspoon vanilla extract
06 -
4 large egg yolks
→ Mix-ins and Toppings
07 -
½ cup chopped mixed nuts (walnuts, almonds, or pecans)
08 -
½ cup chocolate fudge sauce
09 -
¼ cup mini chocolate chips
# Instructions:
01 -
In a saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, and cocoa powder until well combined. Heat until steaming but do not boil.
02 -
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking continuously to temper them.
03 -
Gradually pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
04 -
Strain the mixture through a fine sieve to remove any lumps, then let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
05 -
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
06 -
In the last few minutes of churning, add the chopped nuts and mini chocolate chips. Mix until evenly distributed.
07 -
Transfer the ice cream to an airtight container, drizzle with chocolate fudge sauce, and swirl gently with a knife. Freeze for at least 2 hours before serving.