madbaker | I Scream, You Scream

I don't expect this recipe to be widely repeated. Or (if everything works out) next week's. That's okay - they're not for you.

Cocoa Nib Ice Cream

1 1/2 cups cream
1 1/2 cups whole milk
1/4 cup cocoa nibs, finely chopped
1/2 cup sugar
1/8 tsp salt
2 Tbsp additional cocoa nibs

Bring everything except the 2 Tbsp nibs to a boil in a medium saucepan over medium heat. Remove from the heat, cover, and let steep for twenty minutes. Pour the cream mixture through a fine strainer into a bowl, pressing on the nibs to extract all the liquid. Discard the nibs. Refrigerate, covered, until thoroughly chilled.

Process and freeze according to your ice cream maker instructions. In the last few minutes, add the 2 Tbsp cocoa nibs for extra-nibby goodness.

What worked: This was a nice debut for my free-gift Kitchenaid ice cream maker attachment. The flavor was nicely chocolate - not intensely so, but interestingly so. The additional cocoa nibs were like chocolate chips, but different.
(Yes, I know that's not particularly helpful. You sort of have to try cocoa nibs to understand - they are chocolatey, not chocolate. But not in the bad carob-way.)

What didn't: I added the nibs a bit too soon and they ground and clumped. Also, I over-mixed a bit trying to get the ice cream to solidify and I ended up with some butter separation. The ice cream didn't freeze as much as I would have liked; I'll have to use a shallower, wider Tupperware next time to provide more surface area.

Will I make it again? I've still got the ice cream maker and plenty of nibs from the curvy upstairs neighbor, who bought boatloads from Scharffen Berger. So probably, although not soon because I need to make room in the freezer for the lamb I'm splitting with upstairs.