Salted Caramel Hot Chocolate Ice Cream
Try this Salted Caramel Hot Chocolate Ice Cream recipe, or contribute your own.
Try this Salted Caramel Hot Chocolate Ice Cream recipe, or contribute your own.
- Carbohydrate 178.317320571239 g
- Cholesterol 657.6 mg
- Fat 216.057147732748 g
- Fiber 10.7930476244081 g
- Protein 22.0009359020567 g
- Saturated Fat 133.317799008575 g
- Serving Size 1 1 recipe (731g)
- Sodium 15869.7070318735 mg
- Sugar 167.524272946831 g
- Trans Fat 10.8585180584184 g
- Calories 2653 calories
Step-by-step
- Whisk together heavy whipping cream, milk, sugar, cocoa powder, and sea salt in a large saucepan over medium heat. Bring to a simmer, whisking every so often. Add bittersweet chocolate and Caramello bar, crushing squares slightly with fingers, then whisk until melted and smooth. Remove pan from heat then stir in vanilla.
- Pour mixture into a large glass bowl then place saran wrap directly on top to prevent a skin from forming. Cool slightly then place in the refrigerator to chill completely, 4 hours or overnight. Freeze according to your ice cream maker's instructions.
- If making without an ice cream maker: Pour chilled ice cream base into a large glass bowl or in the bowl of your electric mixer then place in the freezer until the sides have begun to freeze, 45-60 minutes. Using a whisk, hand-held mixer, or electric mixer, mix ice cream on low speed until smooth. Scrape sides then place back in the freezer and repeat mix/scrape process until ice cream is thick, 4-5 rounds (I needed 4.) Scoop into a shallow dish then place plastic wrap on top and freeze for 2-3 hours or until firm. Hand churned is best when consumed within 2 days.
Limited freezer space often complicates homemade ice cream production, but utilizing a shallow glass dish accelerates the static-freezing method without requiring specialized churning hardware. Heavy cream and whole milk supply a high fat percentage necessary to inhibit large ice crystal formation, yielding a dense, scoopable final product. Whisking the dairy base continuously over medium heat prevents scorching at the pan bottom while dissolving the cocoa powder completely.
Accompanying Textures and Pairings
Acidity cuts through heavy dairy fat, making tart fruit components ideal accompaniments. Raspberries or a sharp blackberry coulis balance the intense sweetness of melted milk chocolate and caramel. Textural contrast matters equally; toasted hazelnuts or flaky shortbread cookies provide structural bite against smooth, dense frozen desserts.
- Assess doneness without a thermometer by checking if the base coats the back of a spoon cleanly when drawn through with a finger.
- Chill the liquid base thoroughly for at least four hours before churning to ensure butterfat globules remain solid during agitation.
- Store hand-churned batches within two days to maintain optimal mouthfeel before ice crystals expand in home freezers.
