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    Home / Custards and Puddings / custard / Cacao Nib Ice Cream

    Cacao Nib Ice Cream

    Published Oct 2, 2010

    Jump to Recipe Print Recipe

    scoops of delicious cocoa nib ice cream
    Except for a certain tween-aged obsession with Madonna,I've never been particularly star-struck by actors or pop musicians.I spent many slumber parties listening to my friends whisper excitedly about some guy named Jason Priestly, wondering whether or not he was related to Elvis and if they were mispronouncing his last name.

    cocoa nibs out of jar
    (Yes, I just dated myself.)

    Instead, I dreamed of meeting Wolfgang Puck. Our eyes would lock. I would ask him how he made his legendary butternut squash soup. He would smile, and offer me a job in one of his kitchens. It would be magical.

    top down shots of ingredients in a bowl
    While I never did get to chew the fat with Wolfie, I did exchange a few words with local SF chocolatier Michael Recchiuti several years ago. One morning at Farley's, where I worked as a barista, a swarthy man sporting blue coveralls and five o'clock srcuff approached the counter to order a coffee. To the untrained eye, he resembled an auto-mechanic, but I happened to notice an embroidered patch sewn to the breast of his coveralls which read 'Michael Recchiuti.' I gasped. 'You work for Michael Recchiuti?!' I asked, sounding undoubtedly like a twelve-year-old. 'Actually,' he said shyly, 'I am Michael Recchiuti.'

    cocoa nibs in a sieve
    I managed to refrain from asking him to sign my bra, but I did promptly go out and purchase his cookbook, Chocolate Obsession, and use it to make an obscene amount of confections to give as holiday gifs that year. This stunning collection of photographs and recipes divulges the secrets of Michael's renowned chocolates, and it also contains sections devoted to baked goods, sauces, drinks and even ice creams. My favorite steeps cacao nibs in a creamy custard base, then mixes in clumps of nibs coated in caramelized sugar.

    tray of cocoa nib
    With a double dose of nibs, this ice cream carries the deep, earthy flavor of cacao without the pasty texture that chocolate ice cream can sometimes have. It tastes both exotically sophisticated and familiarly reminiscent of childhood (chocolate milk, perhaps?). The toothsome nibs give the ice cream a pleasant crunch for a satisfying dessert that needs no embellishment. My friend Amelia said that it is to chocolate ice cream what commercial milk chocolate is to good, dark chocolate.

    cocoa nib
    I adapted the ice cream base to my preferred proportions from the dreamy vanilla ice cream, and candy the nibs in a different manner than Michael suggests, as his method resulted in burnt nibs for me. The candied nibs can be pulled when still warm to create amorphous shapes of nibs and caramelized sugar, which make a pretty garnish if you save some for that purpose.

    a tray of ice cream
    Whether or not you are star-struck by actors, chefs, or auto-mechanics, you may find yourself obsessed with the smoky flavor of cacao nibs, and begin sprinkling them into granola,cookies, or over chocolate pudding.

    cocoa nib ice cream

    For more ice cream recipes:

    • Coffee Halva Chocolate Chip Ice Cream
    • Jasmine Ice Cream with Cacao Nibs & Dark Chocolate Magic Shell
    • Matcha Mint Chip Ice Cream
    • Roasted Cherry Vanilla Ice Cream with Bourbon and Chocolate

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this cacao nib ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Cacao Nib Ice Cream with Candied Nibs

    Print Recipe Pin Recipe
    You are going to love this creamy, chocolatey ice cream!
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Chilling time: 5 hours
    Total: 50 minutes
    Servings: 8 servings (1 quart).

    Ingredients

    • 1 1/2 cups half and half
    • 1/2 cup cacao nibs
    • 1/2 vanilla bean, split and scraped (or the pod leftover from a previously scraped bean, such as the one used for huckleberry cheesecake squares)
    • 1 cup cold heavy cream
    • 4 egg yolks
    • 1/2 cup sugar
    • pinch salt
    • Candied nibs

    Candied nibs:

    • 1/2 cup cacao nibs
    • 1 teaspoon butter, softened
    • 1/8 teaspoon salt
    • 1 tablespoon water
    • 1 tablespoon corn syrup
    • 1/4 cup sugar

    Instructions

    • Combine the half and half, nibs and vanilla in a medium saucepan. Warm over medium heat, swirling occasionally, until steaming and small bubbles form around the sides of the pan. Cover and steep for 30 minutes.
    • Pour the cold cream into a bowl or quart-sized measuring cup and set a fine mesh strainer over the bowl.
    • In a medium bowl secured on a damp towel, whisk together the yolks, sugar and salt. Re-warm the half and half until steaming again, then gradually pour it into the yolks, whisking constantly. Return the mixture to the pot, place over medium-low heat, and cook, stirring continually with a heat-proof rubber spatula, until the mixture begins to 'stick to' (form a film on) the bottom of the pot, or measures 170º on an instant read thermometer. Immediately pour through the sieve and into the cold cream, pressing on the nibs to extract any liquid. Optionally chill the mixture in an ice bath. Refrigerate at least four hours or up to a couple of days.
    • Spin the mixture in an ice cream maker until the texture of a thick milkshake, then mix in the candied nibs (below.) 'Cure' in the freezer for at least an hour or until firm enough to scoop.

    Candied nibs:

    • Spread the nibs on a small baking sheet and toast in a 300º oven or toaster oven until just fragrant, 2 - 3 minutes. Place in a small bowl to keep warm and have at the ready.
    • Measure out the butter and salt and place it near the stove with the nibs. Line a baking sheet with parchment paper or a silpat (silicone baking mat.) Have a heat proof rubber spatula handy.
    • In a small saucepan, combine the water and corn syrup. Place the sugar in the center of the liquid so that it doesn't get on the sides of the pot, and gently moisten with your fingers. Place the pot over medium-high heat and cook until the sugar turns to an amber caramel, tilting the pan gently if the sugar colors unevenly, brushing down the sides of the pot with a wet pastry brush if crystals begin to form. Immediately add the butter and salt, swirl to melt, then add the nibs. Quickly stir with the spatula to coat, and scrape out onto the silpat. Spread the nibs as thinly as possible, then, as they begin cool, carefully use your fingers (don't burn yourself!) to pull the nibs into thin, amorphous shapes. Let harden, about 10 minutes. Reserve some bits for garnish if desired, then break up the rest into clumps of 5 or so nibs. Freeze for 10 minutes or so before adding to the ice cream.
    • The candied nibs can be kept at room temperature for a few days (the sugar may begin to soften) or in the freezer for up to a few months.

    Notes

    Inspired by Michael Recchiuti.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 359kcalCarbohydrates: 26gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 156mgSodium: 80mgPotassium: 91mgFiber: 1gSugar: 21gVitamin A: 745IUVitamin C: 0.6mgCalcium: 79mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Cacao Nib Ice Cream with Candied Nibs

    Inspired by Michael Recchiuti

    Makes about 1 quart, 8 servings

    1 1/2 cups half and half
    1/2 cup cacao nibs
    1/2 vanilla bean, split and scraped (or the pod leftover from a previously scraped bean, such as the one used for huckleberry cheesecake squares)
    1 cup cold heavy cream
    4 egg yolks
    1/2 cup sugar
    pinch salt
    Candied nibs (recipe below)

    Combine the half and half, nibs and vanilla in a medium saucepan. Warm over medium heat, swirling occasionally, until steaming and small bubbles form around the sides of the pan. Cover and steep for 30 minutes.

    Pour the cold cream into a bowl or quart-sized measuring cup and set a fine mesh strainer over the bowl.

    In a medium bowl secured on a damp towel, whisk together the yolks, sugar and salt. Re-warm the half and half until steaming again, then gradually pour it into the yolks, whisking constantly. Return the mixture to the pot, place over medium-low heat, and cook, stirring continually with a heat-proof rubber spatula, until the mixture begins to 'stick to' (form a film on) the bottom of the pot, or measures 170º on an instant read thermometer. Immediately pour through the sieve and into the cold cream, pressing on the nibs to extract any liquid. Optionally chill the mixture in an ice bath. Refrigerate at least four hours or up to a couple of days.

    Spin the mixture in an ice cream maker until the texture of a thick milkshake, then mix in the candied nibs (below.) 'Cure' in the freezer for at least an hour or until firm enough to scoop.

    Candied nibs:
    1/2 cup cacao nibs
    1 teaspoon butter, softened
    1/8 teaspoon salt
    1 tablespoon water
    1 tablespoon corn syrup
    1/4 cup sugar

    Spread the nibs on a small baking sheet and toast in a 300º oven or toaster oven until just fragrant, 2 - 3 minutes. Place in a small bowl to keep warm and have at the ready.

    Measure out the butter and salt and place it near the stove with the nibs. Line a baking sheet with parchment paper or a silpat (silicone baking mat.) Have a heat proof rubber spatula handy.

    In a small saucepan, combine the water and corn syrup. Place the sugar in the center of the liquid so that it doesn't get on the sides of the pot, and gently moisten with your fingers. Place the pot over medium-high heat and cook until the sugar turns to an amber caramel, tilting the pan gently if the sugar colors unevenly, brushing down the sides of the pot with a wet pastry brush if crystals begin to form. Immediately add the butter and salt, swirl to melt, then add the nibs. Quickly stir with the spatula to coat, and scrape out onto the silpat. Spread the nibs as thinly as possible, then, as they begin cool, carefully use your fingers (don't burn yourself!) to pull the nibs into thin, amorphous shapes. Let harden, about 10 minutes. Reserve some bits for garnish if desired, then break up the rest into clumps of 5 or so nibs. Freeze for 10 minutes or so before adding to the ice cream.

    The candied nibs can be kept at room temperature for a few days (the sugar may begin to soften) or in the freezer for up to a few months.

    spoon cutting into ice cream

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Comments

    1. thejameskitchen says

      April 03, 2015 at 7:02 am

      I have a super fancy dessert planned for dinner tomorrow but all I can think about now is this ice cream. Give me strength, otherwise I might make it just for myself. How wonderful to have found your blog! Say hello to SF for me, Nicole

      Reply
      • Alanna says

        April 12, 2015 at 5:51 am

        Do it! :)

        Reply
    2. Elizabeth says

      July 10, 2020 at 11:14 am

      Hi Alanna! Thank you for this awesome recipe. I love the elevated cocoa-flavor idea. So refined and fancy, I feel like I need to get special footed goblets to serve it in :-)

      I made the ice cream sans-candied nibs yesterday and a surprising thing happened - the milk turned latte color in the cooking and the finished product has a kind of caramely flavor, with the nib-essence as kind of a subtle undertone. Has that ever happened to you? Any idea why it might be caramely? And, do you find the nib flavor to be prominent or more subtle?

      Next time I'd also like to make the candied nibs (so fancy!), but I'm wondering - do you have any idea if they can be made with honey or maple syrup? Those are both pantry staples for me and since my kitchen is petite, I'm loathe to buy a bottle of something I won't otherwise need/use.

      Thank you thank you :-)

      Reply
      • Alanna says

        July 12, 2020 at 9:27 pm

        Aw thanks for trying this recipe and for the note! It's been many years since I made this recipe, and now I've got a massive craving for it! I think the nibs did turn my ice cream a light latte hue, and that they impart an earthy taste into the ice cream, not unlike caramel. Maybe your nibs were a certain varietal that has more caramelly notes, just like, say, different wines? Now I'm curious!

        For the candied nibs, I think honey would work in place of the corn syrup. It's mostly to keep the sugar from crystallizing. Let me know if you make it again!

        Reply
    3. Nicole says

      October 15, 2020 at 11:05 pm

      Hello! I'm new to your site and I'm just trying out your black sesame seed ice cream! Can I ask for this cacao nib ice cream, can I swap out the half and half for whole milk? Half and half is pretty tough to find in the place I live in. Thank you!

      Reply
      • Alanna says

        October 18, 2020 at 9:34 pm

        Hello and welcome! Please let me know how you like the ice cream recipes! You can absolutely swap out half and half. I would use 1 1/4 cups each whole milk and heavy cream for a similar richness. :)

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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