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Ingredients
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Vanilla Ice Cream Base
Dark Chocolate Sauce
Method
Vanilla Ice Cream Base
- 1
Prepare vanilla and warm dairy
If using a vanilla bean, split lengthwise and scrape seeds. In a medium saucepan combine whole milk, heavy cream, and the scraped vanilla seeds plus pod (or add 1 tsp vanilla extract later). Warm over medium heat until small bubbles form at the edge and steam rises, about 5–6 minutes. Do not boil. Remove from heat and let steep 15 minutes if using the pod to intensify flavor; discard pod afterward.
- 2
Whisk egg yolks and sugar
While the dairy is warming, whisk the 4 egg yolks and 3 tablespoons granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
- 3
Temper yolks and make custard
Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Continue pouring in a thin stream until about one-third of the warm dairy has been incorporated. Return the tempered yolk mixture to the saucepan with the remaining warm milk/cream. Cook over low–medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and an instant-read thermometer reads 175–180°F (79–82°C), about 5–8 minutes. Do not boil or let it curdle.
- 4
Finish custard
Remove from heat. If you did not add vanilla earlier, stir in 1 tsp vanilla extract now. Stir in 1 tsp fine sea salt. For a very smooth texture, strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let the mixture cool slightly (10 minutes).
- 5
Chill
Cover the surface of the custard with plastic wrap to prevent a skin and refrigerate until thoroughly chilled, at least 4 hours or overnight. Chilling ensures proper texture when churning.
- 6
Churn
When chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes.
- 7
Dark Chocolate Sauce
- 8
Heat cream
Place 1 cup heavy cream in a small saucepan and heat over medium until it just begins to steam and small bubbles appear at the edge, about 3–4 minutes. Do not boil.
- 9
Combine with chocolate
Put the finely chopped dark chocolate (6 oz) in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate.
- 10
Emulsify sauce
Using a whisk, stir gently from the center outward until the chocolate is fully melted and the mixture is smooth and glossy. Add 2 tablespoons unsalted butter, 1 tablespoon light corn syrup (or honey), and a pinch of salt. Whisk until the butter melts and the sauce is shiny and homogenous. Whisk in 1 teaspoon vanilla extract to finish.
- 11
Adjust consistency & cool
If the sauce is too thick, stir in 1–2 teaspoons warm cream to loosen. Let the sauce cool to warm or room temperature before drizzling over ice cream; it will thicken as it cools. For a pourable sauce for immediate serving, keep it warm; for a firmer topping, chill briefly and rewarm slightly before serving.
- 12
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Rewarm gently in a microwave or over a double boiler, stirring until smooth.