Chocolate Ice Cream With Chocolate Chunks & Pistachios

Directions

Finely chop 6 ounces dark chocolate, and place in a bowl.

Chop remaining chocolate into ¼-inch pieces. Set aside.

In a large saucepan, add milk, cream and instant coffee.

Bring to a gentle simmer and cook 3 minutes. Pour over finely chopped chocolate and whisk until smooth.

In a large bowl, add the egg yolks, sugar and salt, and whisk well.

While you are whisking constantly, very slowly pour in the hot chocolate mixture until fully incorporated.

Return chocolate custard to large saucepan and cook, stirring constantly with a wooden spoon, over medium or medium-low heat, until it thickens to coat the back of a spoon, about 8 minutes.

Do not bring the mixture to a simmer.

Cover with a plastic wrap, refrigerate, until very cold, about 3 hours, overnight, or up to 2 days.

When custard is chilled, churn it in an ice cream maker according to manufacturer’s instructions.

Sprinkle chocolate chunks and cashews during final 5 minutes until evenly distributed.

Transfer the ice cream to an airtight freezer-safe container.

Freeze for at least 4 hours.

Serve.