Basque Ice Cream Recipe

1. Warm dairy and infuse chocolate

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and cocoa powder. Warm over medium heat, whisking, until small bubbles form at the edges and sugar is fully dissolved (do not boil). Remove from heat and add the chopped bittersweet chocolate. Let sit 1–2 minutes, then whisk until smooth and fully melted.

2. Temper eggs and make custard

In a separate bowl, lightly whisk the egg yolks with a pinch of salt. Slowly whisk about 1/2 cup of the warm chocolate milk mixture into the yolks to temper them. Then pour the tempered yolks back into the saucepan with the remaining chocolate mixture, stirring constantly.

3. Cook to nappe consistency

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula (about 170–175°F / 77–80°C). Do not boil or the eggs may scramble.

4. Strain and cool

Remove from heat and stir in vanilla extract and the remaining pinch of salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Chill the custard in an ice bath, stirring occasionally, until it cools to room temperature, then cover and refrigerate at least 4 hours or overnight until fully cold.

5. Churn the ice cream

Once cold, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). During the last 5 minutes of churning, add half of the chopped toasted almonds so they distribute through the ice cream.

6. Firm and freeze

Transfer churned ice cream to an airtight container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, and freeze at least 4 hours to firm up.

7. Toast almonds in a dry skillet over medium heat for 5–7 minutes, shaking the pan frequently, until fragrant and lightly browned. Add unsalted butter and stir to coat; remove from heat and sprinkle with sea salt. Let cool, then coarsely chop half for folding into ice cream and reserve the rest for scattering on top.

8. Prepare marshmallows

Thread marshmallows on skewers or place on a heatproof baking sheet. If you want a glossy surface, toss marshmallows lightly with the optional corn syrup so they caramelize evenly.

9. Flambé marshmallows (safety first)

Working in a well-ventilated area, away from flammable materials, warm the dark rum gently in a small ladle or saucepan—do not boil. Using a long match or lighter, ignite the rum carefully and pour the flame over the marshmallows or dip the marshmallows briefly into the ignited rum so the surface catches fire. Allow flame to burn off naturally (it will last a few seconds). Extinguish any remaining flame by covering with a metal pan if needed. The result should be marshmallows with a slightly charred, caramelized exterior and a subtle rum flavor. CAUTION: If you prefer not to flambé, torch marshmallows with a kitchen blowtorch or broil briefly until browned.

10. Cool slightly

Let the flaming marshmallows rest 30–60 seconds so the surface sets and they cool enough to handle.

11. Scoop chilled chocolate ice cream into bowls or small Basque-style earthenware dishes. Sprinkle the reserved chopped toasted almonds over each serving and a light pinch of sea salt flakes to accentuate the chocolate.

12. Top each scoop with one or two flaming marshmallows (handled with tongs or on skewers). If the marshmallows were skewered, rest the skewer across the bowl so the marshmallow sits on top. The marshmallow will be warm and soft; break it with a spoon to mix the molten interior with the ice cream for contrast of temperatures and textures.

13. Serve immediately. Leftover flaming marshmallows can be used as garnish but are best enjoyed right away.