Archive » June 12, 2008
THIS WEEK'S RECIPE
By SYVJ Staff
Cocoa Nib Ice Cream with Caramelized Coacoa Nibs
Makes 1 Quart
1 2⁄3 cups whole milk
1⁄2 cup plus 1⁄3 cup granulated cane sugar, divided
1 3⁄4 ounces cocoa nibs
1⁄2 Tahitian vanilla bean, split horizontally
5 extra-large egg yolks
7 ounces heavy whipping cream
3 ounces caramelized cocoa nibs (see box for bark recipe)
Stir the milk, 1⁄2 cup of the sugar, and the cocoa nibs together in a small saucepan. Scrape the vanilla seeds from the bean into the pan and then add the bean. Bring the milk to a boil over medium heat. Remove from the heat, cover the top of the pan with plastic wrap, and let steep for 30 minutes.
Strain the milk through a fine-mesh sieve and return to the saucepan. Bring to a simmer over medium heat.
While the milk is reheating, combine the egg yolks and the remaining 1⁄3 cup (2 1⁄2 ounces) sugar in the bowl of a stand mixer fitted with the whip attachment. Beat on medium-high speed until the mixture is pale and thick and forms a ribbon when the whip is lifted from the bowl, 3 to 5 minutes.
Switch the mixer to low speed. Slowly pour the hot milk mixture into the bowl and beat just until combined. Do not beat to a froth.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats a spoon and registers 160 F on an instant-read thermometer, about 5 minutes.
Pour through the fine-mesh sieve into a bowl and stir in the cream. Cover the bowl and refrigerate the custard overnight.
The next day, churn the custard in an ice cream maker according to the manufacturers instructions. Fold the caramelized cocoa nibs into the ice cream by hand.
Makes About 24 Pieces
1 teaspoon (1⁄3 ounce) unsalted butter
1⁄2 cup cocoa nibs
1 1⁄2 cups tempered white chocolate
scant 1 1⁄2 cups cocoa nibs
To caramelize the nibs:
Put a piece of parchment paper or nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
Put the nibs and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke.
When only a few specks of sugar remain unmelted, remove from the heat and stir in the butter. The nibs will glisten and separate into small clumps.
Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into 1/4-inch pieces. Store in zippered plastic bag at room temperature.
You will need 1 cup caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.
Make the bark:
Line the bottom of an 8-by-12-inch sheet with parchment paper.
Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knife into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour, then separate the pieces.
Store in a cool, dry place, not in the refrigerator.