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, Pernigotti recommended
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 the mixture in the refrigerator until it is very cold.
Once the mixture is chilled, 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.