Hi Guys =D. I've been doing ALOT of cooking recently since I'm stuck at home most days, as you can probably tell from a majority of my blog posts these days =P. As a result of cooking many different things, I end up with bits and pieces, like lots of egg yolks, or sometimes lots of egg whites, half empty containers of cream, scraps of butter....so I just save them and use them in a recipe the following day! I HATE wasting food, let alone ingredients. I'm always desperately finding ways to use things before they expire, up to the day before. Some would say it's because of my cultural background (slightly racist but oh well haha)....I say it's common sense =P. And what a waste of money! All these small things add up you know!!
Anyways, so recently I had a whole load of egg yolks let over, so I thought why not make some ice cream using egg yolks! Since I did say I would try it again after my last foray into the world of ice cream. I also had some caramelised cocoa nibs I purchased from Burch & Purchese when I was in Melbourne a few months ago that needed to be used before they would need to be chucked. I decided to make Cocoa Nib Ice Cream with Caramelised Cocoa Nibs, a recipe from the beautiful blog Nordljus.
Even thought the B&P nibs were already caramelised, I thought I might caramelise them further, since I'm not too keen on their harsh bitter flavour.
The ice cream actually turned out pretty good! It was the right texture and froze extremely well, and scooped perfectly. However, I'm not a big fan of the taste.....a bit too eggy for my liking. The nibs tasted pretty good, I actually added way more than the recipe required, about double the amount, because I wanted to get rid of the eggy taste. But I'm hoping that's just personal preference and not because there's anything wrong with the ice cream...
I wouldn't mind trying this again, just not this rich egg yolk version.....
You need to caramelise your cocoa nibs first before you go on to make the ice cream of course =). I intended to halve the recipe for caramelised cocoa nibs because I didn't have that many nibs, but I accidently forgot to halve the other ingredients, so they turned out like cocoa nib praline hahah and I had to break it into smaller pieces. I quite liked it! Since I love sweet stuff =P Feel free to do that same as I did (or just double the other the butter and sugar)! I think it turned out quite nice, and worked well in the ice cream....
Caramelised Cocoa Nibs
10g unsalted butter
180g cocoa nibs
100g granulated sugar
1. Line a baking tray with baking paper.
2. Place the nibs and sugar in a pan over high heat and stir energetically with a wooden spoon (the mixture will smoke as the sugar melts). When almost all the sugar has melted, remove from the heat and stir in the butter.
3. Spread the mixture thinly onto the parchment paper and leave to cool. Break into pieces (I used a zip-lock bag and a rolling pin =P). If you are keeping any, store in a zip-lock bag at room temperature
Cocoa Nib Ice-Cream with Caramelised Cocoa Nibs
Adapted from Nordljus
50g plus 40g caster sugar
35g cocoa nibs
1 tsp vanilla extract
3 egg yolks
150ml double cream
40-50g caramelised cocoa nibs (adjust to taste - I used about 100g)
1. Place the milk, 50g of the sugar, cocoa nibs, vanilla in a pan. Bring to the boil, then remove from the heat and cover the pan, leaving to infuse for about half an hour.
2. Strain the milk through a fine sieve and return to the saucepan, bringing to a simmer. While the milk is warming, whisk the egg yolks and the remaining sugar in a bowl until pale and foamy.
3. Slowly pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the pan and cook over medium heat, stirring all the time, until the custard coats the back of a spoon. Pour through the fine sieve into a bowl and stir in the double cream. Place in the fridge until fully cooled and chilled.
4. Churn the custard in an ice-cream machine and when it’s thick enough to scoop, fold the caramelised nibs into it by hand.
Enjoy =D xx