1. Roast the Cocoa
60g of cocoa nibs@ 350 for 5 minutes
Watch out – these things burn fast! I ruined the first batch when I wasn’t attentive enough to a funny, almost burning plastic smell coming from the oven. The nibs come out almost as bitter as when they went in, but much chewy-er.
2. Make Some Cocoa Tea
Bring to a boil with
400g wholefat milk, turn off the heat, cover, and let
steep for about 10 minutes.
3. Junk the Nibs
Strain ‘em outta there.
4. Custard it Up
In a bowl, mix
two whole eggs with
80g sugar. Add it to the milk, stirring
with a whisk. Put the temperature on low heat, and stir constantly, scraping
the bottom, until you reach custard consistency. You know you’re there when a
spoon dipped in comes out with a thick coat, but swiping a finger across the
spoon leaves it clean. When you decide it’s time, immediately transfer the pot
into a bath of ice water to stop the eggs from cooking.
Watch out: if you overdo this step everything will get grainy and lumpy. But fear not: I suck at this step but the result remains delicious in spite of me. You really can’t fail when the main incredients are cream and sugar.
5. Chill Out
Let the custardy milk cool down. I put it in the refridgerator or outside (in the winter). Or in the freezer if I’m already late to a party.
6. More Cowbell
Once it’s cool, mix in
200g heavy cream.
7. Churn baby, churn.
The machine knows what to do.
Enjoy with a few nibs on top.