Love this ice-cream, I find myself walking to the freezer ever so often to steal another spoonful. I didn't really dare to indulge after I knew how much calories were packed into that little tub. I still don't, but if you knew 1 quart (0.946 litres) of this yummy churn has 370g of whole milk (3.7% fat, not the low fat type we normally reach out to), 170g of sugar, 5 extra-large egg yolks, 200g of whipping cream (38% fat), would you be in the same dilemma as I am? Well, you would be sneering if you fall into the please-let-me-gain-some-weight category, but for I, who fall in the gain-some-weight-drinking-water, there is always a slight hesitation to spoon another mouthful of creamy not-low-fat ice cream.
I can't resist this one though. Oh yes, I had not introduced. This is some Cocoa Nib Ice Cream with Caramelized Cocoa Nibs, recipe from Chocolate Obsession by Michael Recchiuti & Fran Gage. You might have notice how much I refer to this book from the past posts :) The ice cream has a complex cocoa flavour, one's that deep and derived, subtly teasing on first smell, deeply gratifying on tasting.
It has a hint of vanilla taste (though I omitted the vanilla), burnt caramel, roasted nuts, bittersweet crunch, deep cocoa flavour (but not very chocolatey)... aargghh, i can't figure it out, nor can I describe it well, but I just love it. It has a richness you will miss right after eating it, so I'm heading back to the freezer for more!!!
About nibs: Cocoa nibs are "tiny nuggets of roasted, shelled, and cracked beans, not yet crushed or ground to homogeneity, not yet transformed into chocolate liquor..." as per Alice M. in Bittersweet. I had gotten a kg of cocoa nibs and am trying out all sort of recipes with this bagful of wonderfully fragrant crunch.