Dark Chocolate Ice Cream


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Dark Chocolate Ice Cream
Recipe adapted from Max Falkowitz, Serious Eats
Course Dessert
Prep Time 1 hour
Cook Time 8 hours
Servings
1 quart
Ingredients
Course Dessert
Prep Time 1 hour
Cook Time 8 hours
Servings
1 quart
Ingredients
Instructions
  1. In a saucepan, bring milk to a simmer over medium-high heat, stirring frequently. Stir in cocoa nibs and salt, cover with plastic wrap, and let steep for 2 hours. (this step can be done the day before then left in the fridge overnight)
  2. In a clean saucepan, whisk together sugar and cocoa powder until no large lumps of cocoa remain. Then whisk in egg yolks until thoroughly combined.
  3. Strain milk into yolk mixture, pressing on cocoa nibs to squeeze out all possible dairy, then whisk dairy to combine. Set pan over medium heat and cook, whisking frequently, until custard reaches 170°F on an instant-read thermometer. Custard should coat the back of a spoon and a finger swiped across it should leave a clean line.
  4. Add chocolate and stir until thoroughly melted. Strain into a large measuring cup or bowl, and chill in refrigerator or ice bath until base cools to 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve.
Recipe Notes

The most decadent, dark chocolate ice cream you will ever have!

:: Pretzel Balls & Bacon Jam ::

Print Recipe
:: Pretzel Balls & Bacon Jam ::
Pretzel Balls Adapated from Paula Deen and Bacon Jam adapted from Martha Stewart
Servings
Ingredients
Bacon Jam
Pretzel Balls
Servings
Ingredients
Bacon Jam
Pretzel Balls
Instructions
Bacon Jam
  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 7 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Pretzel Balls
  1. In a large mixing bowl, combine warm water and yeast. When the yeast dissolves/activates, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.
  2. Preheat oven to 500 degrees F.
  3. In a large non-aluminum dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil until they float. Return the pretzels the sheet pan and brush with an egg wash then sprinkle with kosher salt. Bake until browned, about 12 minutes.