Cacao Nib Gelato Recipe at Epicurious.com
This is not the most healthful recipe incorporating cacao nibs, but we are delighted this wonderful food appears in the September issue of Bon Appetit, as the highlight of this delicious gelato recipe.
Cacao Nib Gelato Recipe
yield: Makes about 3 1/2 cups
The ice cream custard needs to infuse with the flavor of the cacao nibs overnight, so start preparing it two days ahead.
Ingredients
1 1/2 cups heavy whipping cream
1 cup whole milk
1/2 cup cacao nibs*
1/2 vanilla bean, split lengthwise
5 large egg yolks
3/4 cup sugar
Special equipment: Ice cream maker
ombine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan. Scrape in seeds from 1/2 vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Cover and let mixture steep 30 minutes. Uncover and return to simmer.
Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight. Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight.
Pour custard through fine strainer set over bowl; discard solids in strainer. Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer gelato to freezer container. Cover and freeze until ice cream is firm, at least 8 hours or overnight. do ahead Can be made 3 days ahead. Keep frozen.
* Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.
Cacao Nib Gelato Recipe at Epicurious.com.
Related posts:
- Cacao Nib Cookie Recipes One of the best ways to consume organic raw cacao...
- Raw Cacao: Flavor of the Month There's an excellent post over at Raw Epicurean about our...
- Raw and Healthy Chocolate Chip Cookie Recipe With traditional chocolate chips replaced by cacao nibs and sugar...
- Healthy Chocolate Recipe: Chocolate Chai Yogurt Healthy chocolate sources and raw food diets often go hand...
- Simple Raw Vegan Chocolate Cake Recipe This recipe comes from the Green Smoothie website which has...
