In stock
5132 4120

5132 Vanilla Cocoa Nib Ice Cream

5132 Vanilla Cocoa Nib Ice Cream

In a medium saucepan over medium heat, add milk, sugar, heavy cream, and Espresso Salt.  When sugar is completely dissolved remove from the heat.  In a separate bowl, whisk the egg yolks together and slowly whisk 1/3 of the hot cream into the yolks.  Whisk the egg yolk mixture back into the saucepan.  Add the Cocoa Nibs and Madagascar Bourbon Vanilla Extract. Over medium low heat, cook until mixture is thick enough to coat the back of a spoon.  Remove from the heat and let sit for 30 minutes. 

Strain mixture into a bowl.  Cover and chill in refrigerator for at least 4 hours.  Churn in ice cream machine according to manufacturer’s instructions.

- 1 cup heavy cream

- ½ cup whole milk

- 1/3 cup sugar

- 1/8 teaspoon (4120) Espresso Salt

- 3 egg yolks

- ¼ cup (5132) Cocoa Nibs

- ½ teaspoon Madagascar Bourbon Vanilla Extract

For another take on this ice cream, try toasting the Cocoa Nibs first.  Spread the Cocoa Nibs on a small baking sheet and toast in a 300º oven until just fragrant, 2 – 3 minutes.

With our cocoa nibs, this ice cream carries the deep, earthy flavor of cacao without the pasty texture that ice cream can sometimes have


More Information
SKU 5132 4120


Prep Time 10 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes + Chill time
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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