Double Chocolate Caramel Ice Cream Frozen Until Scoopable

Double Chocolate Caramel Ice Cream Frozen Until Scoopable is filed under Chocolate and built around whole milk, heavy cream, and t kosher salt. Plan on 10 people.

Count on 20 minutes of prep, 20 minutes of cooking, 2 hours of resting, about 3 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups whole milk
• 1 ½ cups heavy cream
• ½ t kosher salt
• 1 cup sugar
• 5 egg yolks
• 8 oz bittersweet chocolate melted & cooled (I used Ghirardelli 60%)
• 1 ½ teaspoons vanilla
• ½ cup Caramel Sauce

How the cooking goes

1. Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
2. In a large, heavy-gauge saucepan whisk together the milk, cream, most of the sugar, and salt. Place over a moderate flame and bring just to a boil, stirring now and then.
3. In a medium bowl, whisk together the egg yolks and remaining sugar. Whisk until mixture is thick and a pale yellow.
4. Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a spatula or wooden spoon until the mixture thickens and it coats the back of the spoon or reads 180°F on an instant read thermometer. It will hold a line when you draw your finger through it. This took approximately 5 minutes. Do not let the mixture boil.
5. Take it off the heat, whisk or immersion blend in the melted chocolate, vanilla and caramel sauce.
6. Tip into a large bowl, cover the surface with plastic wrap, refrigerate at least 5 hours or until cold. Overnight is best. The mixture will be thick like pudding.
7. Set your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy. It will look like soft serve. Add the extra caramel sauce and chocolate chunks to your machine at the very end.
8. Set the ice cream in the container, cover and refrigerate 2 hours or more.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Chocolate, open Chocolate Thumbprint Cookies Baked Until the Edges Set and Chocolate Fudge Glaze for the Dessert Plate.