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Chopped Nuts Ice Cream

Author: Virginia Willis


  • 8 ounces bittersweet chocolate finely chopped
  • 1 1/2 cups light cream
  • 1 tablespoon cocoa powder
  • 1 cup 2% or whole milk
  • 1/4 cup strong brewed coffee
  • 4 large egg yolks
  • 1/3 cup sugar
  • 1/2 cup chopped nuts such as pecans almonds, pistachios, or walnuts


  • To prepare an ice bath, fill a large bowl halfway with ice cubes; toss kosher salt generously among the cubes, and add a bit of water. Set aside.
  • Place the chocolate in a large heatproof bowl. Bring 1/2 cup of the cream to a simmer. Pour the cream over the chocolate
  • Let it sit for several minutes, then slowly stir the cream into the chocolate. Once it’s smooth, add the cocoa powder to the chocolate cream. Set aside.
  • Heat the milk and remaining 1/2 cup of cream to a simmer in a saucepan. In a bowl, blend together the egg yolks, sugar, and a pinch of salt with a wooden spoon until thick and light, being careful not to make the mixture foamy.
  • Whisk in half the hot milk, then whisk the mixture back into the remaining milk. Heat gently, stirring constantly with a wooden spoon. Add the coffee.
  • Continue stirring the custard until the mixture is thick enough to coat the back of the spoon and it reaches 180°F on an instant-read thermometer.
  • Remove from the heat and immediately strain into a bowl through a fine mesh sieve. Add the reserved chocolate mixture to the strained custard and stir to combine.
  • Place the mixture over the ice bath and chill until completely chilled.
  • Add the NUTS and the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.