Chocolate Cacao Nib Ice Cream

You are going to love this creamy, chocolatey ice cream! Made with the following Premium Spices from Vanille-Vanille.com Cacao Beans, from Soconusco, Mexico https://vanille-vanille.com/collections/cacao/products/cacao-beans Cacao Nibs, from Soconusco, Mexico vanille-vanille.com/collections/cacao/products/cacao-nibs Vanilla Extract, from Mexico https://vanille-vanille.com/collections/vanilla/products/mexican-vanilla-extract PREP TIME: 55 minutes COOK TIME: 15 minutes CHILLING TIME: Overnight

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, grind our Cacao Beans, from Soconusco Mexico to prepare your Cacao Powder. Take 3 tablespoons of the whole milk and mix with the cornstarch in a small bowl. Set aside.

Step 2

In a medium-large saucepan (4 quart) over medium-high heat, heat the rest of the whole milk, heavy cream, evaporated milk, sugar, and corn syrup. Keep a close eye on this as you do not want it to boil over or burn.

Step 3

When it comes to a tame boil, whisk in the cocoa powder. Cook at a moderate boil for approximately 4 minutes. After 4 minutes, give your cornstarch slurry a quick stir to make sure it is still blended. Whisk this slurry into the milk mixture and cook for another minute, stirring with a spatula until thickened.

Step 4

Remove from heat. Stir in chopped chocolate and salt. Keep stirring until smooth and chocolate is melted. Stir in vanilla.

Step 5

Transfer the mixture to a large shallow bowl. Submerge bowl in a larger bowl full of ice water. Leave in the ice bath for 30 minutes, stirring frequently, until completely cooled. You could also put it in the fridge overnight.

Step 6

Pour mixture into ice cream maker and churn according to ice cream maker directions. Add in cocoa nibs for last five minutes of churning.

Step 7

Move to freezer and freeze until solid. Mine needed to be frozen overnight to achieve a firm texture.

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