Salted caramel chocolate ice-cream

Print 🖨 PDF 📄 eBook 📱

A salted caramel chocolate ice-cream is one of my favourite ice-creams! The ice-cream is based on a chocolate custard.  In itself, that base makes a wonderful chocolate ice-cream.  There would be different ways to introduce the salted caramel into the chocolate ice-cream. This version allows for a liquid caramel which can just be poured into the chocolate custard.

This salted caramel chocolate ice-cream is both strong in chocolate flavour and salted caramel flavour. If you are after a milder chocolate taste, omit the cocoa. If you are after a light salted caramel, only use one teaspoon of salt.

Ingredients:
  • 500 mL of full cream milk
  • 6 egg yolks
  • 100 g of sugar
  • 150 g of dark cooking chocolate (70%)
  • 1 tablespoon of dutch cocoa
  • 300 cl of cream
  • good quality vanilla extract

For the salted caramel:

  • 120 g of sugar
  • 50 g of butter and 2 tablespoons of cream (a splash of cream)
  • 2 level teaspoons of salt

Method:
To  make the salted caramel (read this whole section before you start)
  1. Place the sugar in a thick bottom saucepan and heat up. Have the butter and  cream handy near you.
  2. When the sugar starts to melt and brown, shake the pan to ensure all of the sugar melts homogeneously.  The more you cook a caramel the bitter and less sugary it becomes. Here we are after a golden brown colour, which comes rather quickly.
  3. As soon as you have reached the desired colour, add the butter and cream and mix with a whisk away from the fire. The caramel has now stabilised. If the butter is not fully melted you can place the saucepan a few seconds over the hot plate.
  4. Add the salt and mix well.
To make the chocolate custard, the body of the ice-cream
  1. Heat the milk, chocolate, cocoa, vanilla and sugar in a saucepan. Stir from time to time to ensure the chocolate doesn’t burn at the bottom and all ingredients are well dissolved.
  2. Place the egg yolks in a large bowl and give them a good mix.
  3. As soon as the milk mixture is about to boil, remove from the heat and pour a little of it over the eggs while mixing.  Then pour the rest, mix and return to the hot saucepan.  There may be enough heat in the pan for your custard to thicken and coat the back of a spoon straight away. If not, place on low heat and keep mixing slowly until the custard is done.  This is the trickiest part, do not overdo it or it will become grainy.
  4. Add the salted caramel and mix well.
  5. Place the custard in a container with a lid, allow to cool at room temperature for an hour, then in the fridge overnight. Note that if it tastes a little too salty or sweet: you still have the cream to add the next day.
Churning
  1. Before churning the next day, add in the cream.
  2. Place in the ice-cream machine and churn for about 45 minutes or until ready.
  3. Transfer to a box and freeze. You can choose to add some shaved chocolate to the ice cream at this stage.

Enjoy your salter caramel chocolate ice-cream!