If you have never made homemade ice cream, you are in for a real treat! A few months ago, I was making my Velvety Hot Chocolate from my first cookbook Entertaining with Love, and while I was measuring out the ingredients it occurred to me that they were very similar to the base ingredients for my ice cream recipe. After a bit of tweaking (and lots of taste testing!), my Salted Hot Chocolate Ice Cream was churning away in my ice cream maker, ready for its close-up!
This is by far the best and most luxurious chocolaty ice cream I have ever had, let alone made myself! The texture is similar to a velvety mousse—light, airy, and incredibly silky. The flavors are so rich and intense, from using really good ingredients (particularly the chocolate and cocoa powder), and my secret ingredient: Fleur de Sel caramel sauce. Rather than make your own caramel sauce for a few tablespoons, I like to use a good store-bought one. In fact, my favorite jar is from Trader Joe’s (also where I buy my chocolate bars by the pound).
For the ultimate ice cream enjoyment, allow each scoop to sit at room temperature for a few minutes and you will be able to taste the flavors much better than it being ice-cold. The most perfect chocolate ice cream is calling your name – enjoy!
Salted Hot Chocolate Ice Cream
Ingredients (makes 1 quart)
- Milk Chocolate – 4 ounces, finely chopped
- Dark Chocolate – 4 ounces, finely chopped
- Cocoa Powder – ¼ cup, unsweetened
- Heavy Cream – 3 cups
- Vanilla – 1 teaspoon, pure extract
- Fleur de Sel Caramel Sauce – 3 tablespoons, good store-bought variety
- Fleur de Sel – ¼ teaspoon
- Cinnamon – 1/8 teaspoon
- Dark Brown Sugar – 2 tablespoon
- In a medium sauce pan set over medium heat, add the heavy cream, brown sugar, caramel sauce, and both chocolates. Whisk until the chocolate is just melted.
- Remove from the heat and whisk in the vanilla, cinnamon, salt, and cocoa powder.
- Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill until very cold.
- Once the mixture is very cold, add it to an ice cream maker and follow manufactures directions.
- Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.