Chocolate Chocolate Chunk Ice Cream With Salted Cashews Food

CHOCOLATE-CHOCOLATE CHUNK ICE CREAM WITH SALTED CASHEWS

Steps:

• Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
• In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
• Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
• Churn custard in an ice cream machine according to manufacturer's instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

SALTED CASHEW & CARAMEL CHEWS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

CHOCOLATE ICE CREAM WITH CHOCOLATE FUDGE CHUNKS

Steps:

• Chocolate Fudge Chunk Ice Cream:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Stir sweetened condensed milk and chocolate syrup together in a bowl until it is mixed well. Slowly drizzle in sweetened condensed milk/chocolate syrup mixture starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks. Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
• Chocolate Syrup:.
• In saucepan, whisk cocoa powder, sugar, water and salt. Bring to a rolling boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.
• Chocolate Fudge Chunks:.
• Line an 8x8-inch pan with foil. Set aside. Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan. Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board. While still cold, cut into ½-inch cubes. Keep refrigerated or frozen.

CHOCOLATE-CHOCOLATE CHUNK ICE CREAM WITH SALTED CASHEWS

Steps:

• Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
• In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
• Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
• Churn custard in an ice cream machine according to manufacturer's instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.