This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and at the same time 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.
To me summer is ice cream. Given that ice cream is summer.
Ice cream on cobbler, ice cream on pie, ice cream on shortcake, in particular ice cream mounded up and topped with ALL THE THINGS!
Tbh ice cream is in fact a yearlong obsession. The frozen bowl portion of my ice cream maker takes up prime real estate in my freezer all year round, but in the summer I have to fight even harder to keep the ice cream demons at bay.
Last year my boyfriend and I got into quite the little habit of eating late night ice cream.
It’s safe to say my beach body didn’t make an appearance last year! Lol Good thing I work in a kitchen where a beach body is indeed not necessary.
This Double Chocolate Caramel Ice Cream is the velvety, rich chocolate ice cream of your dreams.
It’s like a one way ticket to chocolate heaven.
And if that’s not somewhere you want to be then we can’t be friends.
Imma let you in on a little secret…come close…
I’ve never had better chocolate ice cream than this. Not ever. The key is adding melted chocolate at the end after the anglaise has been removed from the heat.
And the immersion blender.
You wanna look like the kitchen badass we both know you are? Bust out the immersion blender like a pro. You’ve got this.
This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.
2 cups whole milk [520 g]
1 ½ cups heavy cream [390 g]
½ t kosher salt [2 g]
1 cup sugar [230 g]
5 egg yolks [100 g]
8 oz bittersweet chocolate, melted & cooled (I used Ghirardelli 60%)
Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
In a large, heavy-gauge saucepan whisk together the milk, cream, most of the sugar, and salt. Place over medium heat and bring just to a boil, stirring occasionally.
In a medium bowl, whisk together the egg yolks and remaining sugar. Whisk until mixture is thick and a pale yellow.
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.
Remove from heat, whisk or immersion blend in the melted chocolate, vanilla and caramel sauce.
Pour 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.
Place 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.
Place the ice cream in the container, cover and refrigerate 2 hours or more.