1/4cup(45 g) bittersweet or semisweet chocolate chips (I used Guittard's 63% extra dark chips)
1/4teaspoonvanilla extract or paste (optional)
ice cream cones, for serving
Make the ice cream:
In a medium saucepan, combine the cream, milk and honey. Place over medium heat, stirring frequently, until hot and steamy. Remove from the heat, add the tea, cover, and steep for 15 minutes. Strain the mixture, pressing all the good stuff out of the tea. Place the egg yolks in a small bowl and whisk in a few splashes of the hot dairy, whisking all the while, then whisk the egg mixture back into the hot dairy. Return to the pot and cook over low heat, stirring constantly with a flexible silicone spatula, until the mixture thickens slightly and reaches 170ºF. Pour the custard into a large metal bowl and chill over an ice water bath until cold. Transfer to the refrigerator and chill at least 4 hours until very cold.
Churn the ice cream mixture in an ice cream maker, adding the cacao nibs during the last 5 minutes. Transfer the ice cream to a large container or two and freeze until scoopable, at least 4 hours and up to several weeks.
Make the magic shell:
In a small metal bowl set over a pot of barely simmering water, melt the coconut oil. Whisk in the cocoa powder, then add the chocolate and vanilla, whisking until nearly melted. Remove from the heat and whisk until smooth.
To serve, scoop ice cream into cones and drizzle with the magic shell; it will harden in a matter of seconds. Enjoy.
Adapted from Kale & Caramel: Recipes for Body, Heart, and Table.The magic shell works best with chocolate chips rather than baking chocolate, as the chips contain more lecithin to help keep them in emulsion, creating a thicker shell that holds together well. But baking chocolate will work in a pinch if that's all you've got.I like to use gluten-free ice cream cones, but feel free to serve scoops of ice cream in bowls if you don't have any handy.Nutritional values are based on one of ten servings.