Double Cocoa Bean Ice Cream

7 ingredients
6 steps

Ingredients

  • 12 liq oz/355ml heavy cream
  • 12 liq oz/355ml whole milk
  • 1.5 oz/42g cocoa nibs, finely chopped,divided
  • 3.5oz/100g granulated sugar
  • OR
  • 80g Trimoline
  • 2 pinches of salt

Directions

  1. 1
    Bring cream, milk and 1oz/28g of nibs to boil.
  2. 2
    Remove from heat, cover and let steep 20 minutes.
  3. 3
    Strain cream mixture, pressing nibs to extract liquid.
  4. 4
    Discard nibs.
  5. 5
    Stir in sugar and salt until dissolved. Refrigerate until thoroughly chilled.
  6. 6
    Freeze in ice cream machine with remaining nibs.

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