Double Chocolate Pecan Ice Cream
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!
- 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
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!