Dark Chocolate Pecan Ice Cream
by RoryThis recipe, from Matthew P. of Ankeny, Iowa took first place in our 2019 Iowa State Fair ice cream contest.
Dark Chocolate Pecan Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Cream
Ingredients
200 g. Pecan Halves
2 Tbsp. Egg Whites, Lightly Beaten
45 g. Light Brown Sugar
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2 tsp. Cinnamon, Saigon Ground
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1/2 tsp. Ginger, Powder
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1/4 tsp. Cloves, Ground
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Pinch Black Pepper, Fine Ground
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1/2 tsp. Kosher Salt
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1/4 tsp. Aleppo Chile, Crushed
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1 tsp. Vanilla Paste
2 C. Heavy Cream
1 C. Whole Milk
3.75 oz. Granulated Sugar
1/2 C. Corn Syrup
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3/4 tsp. Kosher Salt
5 Egg Yolks
1 oz. Black Cocoa Powder
1/8 tsp. Ground and Sifted Black Cardamom
6 oz. Semi-Sweet Chocolate Chips
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1/2 tsp. Vanilla Paste
1 C. Spiced Pecans, Chopped
Spiced Pecans:
Ice Cream:
Directions
Spiced Pecans
Whisk together all ingredients, aside from pecans, to form a slurry.
Coat pecans with the slurry and arrange in a single layer on a baking sheet lined with non-stick foil.
Bake at 300°F, stirring every 10 minutes, watching closely, until spiced-egg coating has hardened and pecans are dry. Cool completely.
Ice Cream
Whisk together egg yolks and 1.75 oz. of the granulated sugar.
Combine whole milk, 1/2 C. heavy cream, remaining 2 oz. sugar, corn syrup, and kosher salt in a sauce pan. Heat mixture to 170°F, stirring frequently. Slowly whisk 1 C. of the hot cream into the yolk-sugar mixture to temper. Add the tempered yolks to the sauce pan and heat, stirring frequently to 180°F. Strain the mixture into a bowl.
Combine remaining 1 1/2 C. heavy cream, black cocoa, and black cardamom in sauce pan, bring to boil, and quickly remove from heat. Stir in semi-sweet chocolate chips until melted. Strain chocolate into custard, whisk together and chill for at least three hours.
Add vanilla paste to chilled mixture.
Process in ice cream maker per manufacturer’s instructions.
Just before the ice cream is fully frozen, stir in chopped spiced pecans. Transfer ice cream to a freezer-safe container and freeze.