Chocolate Chocolate Chip and Pecan Ice Cream
Makes 1½ quarts. Recipe is by Cynthia Nobles.
1½ cups whole milk
1? cups sugar
1/3 cup unsweetened cocoa powder (not Dutch process)
1 tablespoon cornstarch
¼ teaspoon salt
4 large egg yolks
1 12-ounce can evaporated milk, chilled
½ cup heavy cream, chilled
2 teaspoons pure vanilla extract
½ cup chopped pecans
½ cup mini-morsel chocolate chips
1. In a large, heavy-bottomed saucepan, whisk together whole milk, sugar, cocoa powder, cornstarch and salt. Use medium heat to bring to a boil. Turn heat to low and simmer 1 minute, whisking occasionally. Remove pan from heat.
2. In a medium bowl, whisk egg yolks until thick, about 2 minutes. Slowly add 1 cup hot chocolate mixture into eggs in a stream, whisking the entire time. In a slow stream, pour egg mixture into remaining chocolate mixture in pan, whisking constantly.
3. Whisking constantly, cook over low heat until slightly thickened, about 3 minutes. Remove pan from heat and whisk in evaporated milk, cream and vanilla. If lumps have formed, strain. Pour into a bowl. Cover and refrigerate at least 4 hours, and preferably overnight.
4. Churn in an ice cream freezer according to manufacturer’s directions. Five minutes before ice cream is ready, add pecans and chocolate chips. Before serving, freeze tightly covered at least 2 hours.