Chocolate Caramel Ice Cream

Ingredients

• 1 cup granulated sugar (200g)
• 6 Tbsp unsalted butter, room temperature (85g)
• 1/4 cup heavy whipping cream, room temperature (60g)
• 1/4 tsp fine salt (2g)
• 3/4 cup heavy whipping cream, room temperature (180g)
• 3/4 cup dark or milk chocolate chips (130g)
• 2 cups heavy whipping cream, cold (480g)
• 1, 14 oz. can sweetened condensed milk (396g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1/4 tsp fine salt (1g)
• Saucepan
• Stovetop
• Loaf Pan
• Rubber Spatula

Instructions

1. 1

   --- Caramel Drizzle ---

2. 2

   Place a medium-sized saucepan over medium heat.

3. 3

   Pour in 1 cup sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts it will slowly deepen in color.

4. 4

   Stir occasionally until the sugar is fully dissolved and has become a deep amber color, then turn off the heat.

5. 5

   Slowly mix in 6 Tbsp of butter (2 Tbsp at a time) then stir in 1/4 cup of heavy cream and 1/4 tsp salt. The mixture will be thin but will thicken as it cools. Pour into a separate container to cool, and set aside.

6. 6

   --- Chocolate Ganache Swirl ---

7. 7

   Then we tackle the chocolate ganache! Heat 3/4 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.

8. 8

   Gently pour 3/4 cup of dark or milk chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute.

9. 9

   Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth. Then set aside to cool. NOTE: Your ganache will look thinner than the ganache in the pictures and video, but that's how it's supposed to be when it's warm, don't worry!

10. 10

    --- Chocolate Caramel Ice Cream ---

11. 11

    Line a loaf pan (8.5x4.5 inches) or medium-sized bowl with parchment paper. Set aside.

12. 12

    Pour 2 cups of heavy cream into a large, chilled bowl (bonus points if the beaters are cold too - it helps the cream whip up more easily). Beat the heavy cream on a medium-high speed until it increases in volume and reaches stiff peaks/can keep its shape.

13. 13

    Then, use a rubber spatula to fold in 14 oz. of sweetened condensed milk, 1 Tbsp vanilla paste or extract, and 1/4 tsp fine salt. Sweep around the sides of the bowl and pull through the center. The goal is to incorporate all the ingredients together while deflating the whipped cream as little as possible. We want the mixture to stay light and fluffy!

14. 14

    Scoop 1/3 of the mixture into the lined pan, then drizzle on a third of the caramel sauce and a third of the chocolate swirl. Repeat two more times until you've created three layers of ice cream, caramel, and chocolate. This is optional, but I like to reserve a little bit of the caramel and chocolate ganache to drizzle over the top of the ice cream when I serve it.

15. 15

    Use a butter knife to swirl the caramel and chocolate into the ice cream on top, then place the container in the freezer for 4 hours, or preferably overnight. Once the ice cream is firm to the touch, it's ready to be scooped and enjoyed.