I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in until right before churning to try to extract as much flavor as possible.
The taste was excellent but the ice cream had a somewhat gritty/sandy texture. I am fairly sure that the sugar was all dissolved, as I cooked the custard slowly and whisked constantly. I think the issue is either the cocoa nibs or the cocoa powder. I was originally planning to leave the nibs in for a crunch, but I tasted one after cooking the custard and it was not good - starchy and bland. Why did my ice cream turn out gritty?