Dark Chocolate Pecan Ice Cream

This recipe, from Matthew P. of Ankeny, took first place in our 2019 Iowa State Fair Ice Cream Contest!

2 Cups heavy cream
1 Cup milk
3.75 oz sugar
1/2 Cup corn syrup
3/4 tsp Kosher Salt
5 egg yolks
1 oz black cocoa powder
1/8 tsp ground and sifted black cardamom
6 oz semi-sweet chocolate
1/2 tsp Vanilla Paste
1 Cup Spiced Pecans, chopped



Whisk together egg yolks and 1.75 oz of the sugar.

Combine milk, 1/2 Cup of cream, remaining 2 oz sugar, corn syrup, and salt in a sauce pan. Heat mixture to 170°F, stirring frequently. Slowly whisk 1 Cup of the hot cream into the yolk-sugar mixture to temper. Add the tempered yolks to the sauce pan and heat, stirring frequently to 180°F. Strain the mixture into a bowl.

Combine remaining 1-1/2 Cups of cream, black cocoa, and black cardamom in sauce pan, bring to boil, and quickly remove from heat. Stir in semi-sweet chocolate chips until melted. Strain chocolate into custard, whisk together and chill for at least three hours.

Add vanilla paste to chilled mixture.

Process in ice cream maker per manufacturer’s instructions.

Just before the ice cream is fully frozen, stir in spiced pecans. Transfer ice cream to a freezer-safe container and freeze.