Chocnut Ice Cream
Use any nut you prefer to make this ice cream
Makes enough for: 1 batch ice cream
Equipment
- 1 ice cream churner if you don't have a churner you can omit the churning step, but your ice cream will be harder
Ingredients
- 60 g pecan nuts, roughly chopped
- 50 mls maple syrup
- 150 mls milk
- 2 egg yolks
- 1 pinch fine salt
- 75 g dark chocolate, roughly chopped
- 100 mls whipping cream
Method
- Place the nuts and syrup into a small saucepan and heat gently over a medium temperature for 5 minutes
- Remove and set aside to cool
- Place the milk into a saucepan and heat over a medium temperature
- Place the egg yolks and salt into a glass bowl and whisk until the yolks are completely slackened
- Pour the milk into the egg yolks and whisk to combine
- Set the glass bowl over a bain-marie and whisk occasionally while heating over a medium to low temperature, until the mixture is thick enough to coat the back of a spoon
- Add the chocolate and stir until completely melted and mixed in
- Remove the bowl from the bain-marie and place into a bowl with ice water to chill
- Place the cream into a mixing bowl and whisk until soft peaks form
- Fold into the chilled anglaise then churn as per the manufacturer's instructions
- Fold the nut mixture through the ice cream then place into a freezer proof container and freeze until set
- Remove from the freezer at least 20 minutes before serving to allow it to soften enough for scooping