This rich, creamy vanilla ice cream, chock full of Taza chocolate chunks and cocoa nibs, will be everyone’s favorite! It’s luscious on its own, and also incredible served on top of a fudgy brownie or a warm slice of cherry pie.
2 cups milk
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon vanilla
6 egg yolks
One 60% Dark Dominican Republic Origin Bar, chopped
1. In a saucepan combine milk, heavy cream, sugar, vanilla, and salt over medium heat, stirring constantly, until mixture is hot and sugar has dissolved. In a separate bowl whisk egg yolks until smooth. Let cool for a few minutes.
2. Carefully mix warm milk mixture into egg yolks 1/3 cup at a time, stirring, until fully incorporated, then place mixture back into saucepan over medium heat. Stir constantly until mixture has thickened (coats the back of a spoon) then pour through a strainer and place in the fridge until cold (several hours).
3. Place in an ice cream machine following manufacturer directions. Once mixture has partially frozen in the machine but is still soft, add the chopped chocolate, and continue to process until desired stiffness. Serve immediately or store in an airtight container in the freezer for up to 1 week. Makes approximately 1 quart.