Cacao Nib Gelato
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Pour custard through fine strainer set over bowl; discard solids in strainer
2
Combine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan
3
Scrape in seeds from 1/2 vanilla bean; add bean
4
Bring mixture to simmer
5
Remove from heat
6
Cover and let mixture steep 30 minutes
7
Uncover and return to simmer
8
Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened
9
Gradually add hot cream mixture to yolk mixture, whisking until well blended
10
Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil)
11
Transfer custard to medium bowl
12
Cover and chill overnight
13
Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened
14
Gradually add hot cream mixture to yolk mixture, whisking until well blended
15
Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil)
16
Transfer custard to medium bowl
17
Cover and chill overnight
18
Pour custard through fine strainer set over bowl; discard solids in strainer
19
Transfer custard to ice cream maker and process according to manufacturer's instructions
20
Transfer gelato to freezer container
21
Cover and freeze until ice cream is firm, at least 8 hours or overnight
22
Do ahead Can be made 3 days ahead
23
Keep frozen
24
Combine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan
25
Scrape in seeds from 1/2 vanilla bean; add bean
26
Bring mixture to simmer
27
Remove from heat
28
Cover and let mixture steep 30 minutes
29
Uncover and return to simmer
30
Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened
31
Gradually add hot cream mixture to yolk mixture, whisking until well blended
32
Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil)
33
Transfer custard to medium bowl
34
Cover and chill overnight
35
Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened
36
Gradually add hot cream mixture to yolk mixture, whisking until well blended
37
Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil)
38
Transfer custard to medium bowl
39
Cover and chill overnight
40
Transfer custard to ice cream maker and process according to manufacturer's instructions
41
Transfer gelato to freezer container
42
Cover and freeze until ice cream is firm, at least 8 hours or overnight
43
Do ahead Can be made 3 days ahead
44
Keep frozen
45
Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere
46
Com
47
Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere
48
Com
49
Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere
50
Com