Double Cacao Nib Ice Cream

Ingredients:

• 2 cups whole milk
  
• 1/3 cup packed light brown sugar
  
• 1/2 cup SCHARFFEN BERGER Cacao Nibs
  
• 8 large egg yolks
  
• 1/2 cup granulated sugar
  
• 1 cup heavy cream
  
• 1 1/2 teaspoons pure vanilla extract
  
• 1/2 cup plus 2 tablespoons SCHARFFEN BERGER Chocolate-coated Cacao Nibs (optional)

Directions:

Whisk together the milk, brown sugar, and cacao nibs in a medium saucepan. Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let steep for 45 minutes.

Pour the mixture through a fine strainer set over a medium glass measure or bowl, pressing hard on the solids to extract as much liquid as possible.

With an electric mixer on medium-high speed, beat the egg yolks and granulated sugar in a medium bowl about 8 minutes, or until very thick and pale and the mixture forms a ribbon when the beaters are lifted. In a slow steady stream, pour the milk mixture into the yolk mixture, whisking constantly. Return the mixture to the cleaned saucepan and cook over medium-low heat, whisking frequently at first and constantly when it begins to thicken, for about 8 minutes, until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil. Let the mixture cool for 10 minutes. Whisk in the heavy cream and vanilla.

Refrigerate, covered, for at least 4 hours, or until very cold, and for up to 2 days.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Stir in the chocolate-coated cacao nibs by hand, if using. The ice cream will be soft, but ready to eat. For a firmer texture, transfer to a freezer container, and freeze for at least 2 hours before serving. (The ice cream is best served the day it is made.)

Serve scooped into bowls or stemmed glasses.

Makes 1 quart ice cream