Double Chocolate Pecan Ice Cream

Double Chocolate Pecan Ice Cream
Be Mindful. Be Human.

For all the chocolate lovers out there, what else could be better than your own homemade chocolate ice cream? With some pecans, it'll give that extra crunch! 

4
Servings
510
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup goats milk
  • 1 1/2 Cup cream
  • 3/4 Cups dark brown sugar
  • 4 egg yolks
  • 1 Teaspoon vanilla extract
  • 1 Pinch of salt
  • 1/2 Cup pecans, chopped
  • 1/2 Cup chocolate chunks, chopped finely

Directions

In a medium sauce pan add goats milk, cream, dark brown sugar, salt and cocoa powder. Mix well. Heat until warm on medium heat. DO NOT BOIL OR BRING TO A SIMMER. Place four egg yolks into a large bowl. Beat with a hand mixer beat until creamy and light yellow. Gradually pour cream mixture into eggs. Beat with hand mixer until combined.

Place mixture back into pot. Turn heat back on to medium heat. Warm mixture to 170 degrees or until it coats the back of a spoon. DO NOT BOIL OR BRING TO A SIMMER. Remove from heat. Strain with a fine mesh strainer into a bowl. Place bowl in an ice bath. Add vanilla and stir in.

Place bowl in the refrigerator for at least 3 hours. Overnight is recommended. Place in ice cream maker. Churn according to ice cream makers instructions. Add chocolate chunks and nuts into ice cream during churning.

Freeze for at least 2 hours. Overnight is recommended. Serve. Enjoy!

Nutritional Facts

Total Fat
32g
46%
Sugar
28g
31%
Saturated Fat
15g
63%
Cholesterol
63mg
21%
Carbohydrate, by difference
48g
37%
Protein
9g
20%
Vitamin A, RAE
336µg
48%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
314mg
31%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
38µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
270mg
39%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
422mg
28%
Vitamin D (D2 + D3)
2µg
13%
Water
144g
5%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.