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Ingredients
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Salted Caramel Sauce
Chocolate Ice Cream Base (makes ~2 cups / 2–3 scoops)
Assembly & Garnish
Method
Salted Caramel Sauce
- 1
Make caramel
Place a medium, heavy-bottomed saucepan over medium heat. Add 1 cup granulated sugar in an even layer. Allow the sugar to melt without stirring for about 2–3 minutes; then gently swirl the pan. Once edges melt, use a heatproof silicone spatula or wooden spoon to gently stir until all sugar is amber (watch closely to avoid burning), about 4–6 minutes total.
- 2
Finish caramel
As soon as sugar reaches a deep amber color, reduce heat to low and carefully add 6 tbs unsalted butter (mixture will bubble vigorously). Stir until butter is fully incorporated, about 1 minute. Slowly pour in 1 cup heavy cream in a thin stream while stirring; mixture will foam. Stir for 30–60 seconds until smooth.
- 3
Chocolate Ice Cream Base (makes ~2 cups / 2–3 scoops)
- 4
Warm milk and cream with chocolate
In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1 tbs unsweetened cocoa powder. Warm over medium heat until just simmering (small bubbles at edges), about 4–5 minutes. Remove from heat and whisk in 2 oz finely chopped bittersweet chocolate until melted and smooth. Set aside.
- 5
Temper eggs
In a bowl, whisk 0.25 cup granulated sugar with 2 egg yolks until pale and slightly thickened, about 1–2 minutes. Slowly pour one third of the warm chocolate-milk mixture into the yolks while whisking continuously to temper (prevents scrambling).
- 6
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining warm chocolate-milk. Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and registers 170–175°F (77–80°C) if using a thermometer, about 4–6 minutes. Do not boil.
- 7
Strain and chill
Remove from heat and stir in 0.5 tsp vanilla extract and 0.25 tsp salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 15 minutes, then cover and refrigerate until thoroughly chilled, at least 2 hours (or overnight).
- 8
Churn
Once chilled, churn in an ice cream maker according to the manufacturer's instructions (usually 20–30 minutes) until it reaches a soft-serve consistency. If you don't have an ice cream maker, place the chilled custard in a shallow container in the freezer and stir vigorously every 30 minutes until set (about 3–4 hours).
- 9
Harden
Transfer churned ice cream to a loaf pan or airtight container, press plastic wrap directly onto the surface, and freeze for at least 2 hours to firm up to scoopable consistency.
Assembly & Garnish
- 10
Scoop and sauce
Scoop two generous scoops of the chocolate ice cream into a chilled bowl or dish.
- 11
Drizzle and finish
Warm reserved salted caramel slightly (10 seconds in microwave) so it is pourable. Drizzle about 2–3 tbs over the two scoops. Sprinkle 0.25 tsp sea salt flakes evenly over the top for contrast.
- 12
Add texture
Finish with 2 tbs chocolate shavings or mini chocolate chips and, if using, 2 tbs toasted chopped nuts. Serve immediately.