A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews.
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- Yield:makes 5 cups
- Active time: 1 hour
- Total time:1 hour, plus an overnight chill
- 6 egg yolks
- 3/4 cup sugar
- 1/4 cup Dutch processed cocoa powder
- 2 tablespoons ground coffee
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon kosher salt
- 1/2 cup roasted, salted cashews
In a large saucepan, whisk together egg yolks, sugar, cocoa, and coffee until fully combined. Starting with one or two tablespoons, slowly whisk in cream until fully incorporated, then add milk. Set over medium heat and cook, stirring frequently, until a thick custard coats a spoon and finger swiped across the back leaves a clean line. Add salt to taste, then strain into an airtight container and chill overnight in refrigerator.
The next day, churn ice cream according to manufacturer's instructions. In last minute of churning add cashews. Transfer ice cream to airtight container and harden in freezer for at least 4 hours before serving.