Mocha and Toasted Cashew Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard reworked with cocoa and instant espresso cooked into the base and toasted cashews folded in at the end. Dark, roasty and crunchy.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- small frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 397 kcal |
| Protein | 7.2 g |
| Carbohydrate | 26 g |
| of which sugars | 21.5 g |
| of which free sugars | 17.5 g |
| Fat | 31 g |
| of which saturates | 16.7 g |
| Fibre | 1.1 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 6 large egg yolks
- 140 g caster sugar
- 20 g cocoa powder
- 2 tbsp instant espresso powder
- 480 ml double cream
- 240 ml whole milk
- 1.5 g fine sea salt or table salt about ¼ tsp
Mix-ins
- 80 g unsalted cashews, toasted and roughly chopped
- 1
Make a smooth base. Whisk the yolks, sugar, cocoa and espresso powder in the saucepan, then add the cream a spoonful at a time until smooth before whisking in the milk. Adding liquid slowly stops the cocoa clumping.
- 2
Cook. Stir over low heat, scraping the base, for 8-10 min until it coats the spatula and reads 77-80 °C. The cocoa can catch, so keep the heat low and the spatula moving.
- 3
Chill. Mix in the salt, strain, and cool the custard over iced water before chilling it for at least 4 h.
- 4
Toast the cashews. Shake the cashews in the small dry frying pan over medium heat for 4-5 min until golden, then cool and chop. Toasting adds a deeper, buttery flavour and keeps them crunchy in the ice cream.
- 5
Churn. Churn until thick, adding the cashews in the last minute so they are evenly spread.
- 6
Freeze. Freeze for at least 4 h until firm.
Storage
Freeze, covered, for up to 2 weeks; the cashews soften slightly after a week.
