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
719
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!

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.

Nutritional Facts

Total Fat
57g
87%
Sugar
45g
N/A
Saturated Fat
29g
100%
Cholesterol
278mg
93%
Protein
9g
19%
Carbs
50g
17%
Vitamin A
471µg
52%
Vitamin B12
0.5µg
8.1%
Vitamin B6
0.2mg
8%
Vitamin C
2mg
3%
Vitamin D
3µg
1%
Vitamin E
2mg
8%
Vitamin K
5µg
6%
Calcium
237mg
24%
Fiber
3g
10%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
8%
Iron
2mg
9%
Magnesium
64mg
16%
Monounsaturated
20g
N/A
Niacin (B3)
0.6mg
2.9%
Phosphorus
277mg
40%
Polyunsaturated
5g
N/A
Potassium
441mg
13%
Riboflavin (B2)
0.3mg
19.6%
Sodium
169mg
7%
Sugars, added
38g
N/A
Thiamin (B1)
0.2mg
12.6%
Zinc
2mg
12%

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