Oh sweat heavenly chocolate. This may just be the best ice cream I’ve ever tasted. It doesn’t even compare to chocolate brownie fudge swirl ice cream that I’ve been craving ever since the weather turned warm. This doesn’t even compare to the best ice cream shoppe ice cream that I’ve ever had.
There is nothing on earth that I can compare this to. It’s heavenly.
Divine.
To. Die. For.
And yet none of these adequately describes what this ice cream tastes like.
I think only a picture will do it justice.
See. I told you it was good.
Thank you July, for being National Ice Cream month, or I never would have been inspired to make my own ice cream. I’ve been wanting to do this for months now, but sadly I don’t own an ice cream maker. I was forced to borrow one. I know, can you believe it???
It was so totally worth it though. So totally worth it. I only wish that I had made more, because after sharing it with my sisters, their kids, my mom and her boyfriend, and the three greedy mouths in my house, there was hardly any left. I mean, I only had like 3 bowls of this stuff before it was gone.
Can you hear me crying just a little in my empty bowl?
Good thing July is only half over. I still have plenty of time to make more ice cream. And make it I will.
Dark chocolate. A touch of sea salt. And loads of caramel. Could this be the perfect ice cream recipe?
Ingredients
- Heaping 1/2 cup unsweetened dark cocoa powder
- 3 cups half and half
- 1 cup heavy cream
- 8 large egg yolks
- 1 cup and 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- Sea salt caramel {recipe below or a jar of your favorite caramel sauce}
- 4 tablespoons unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup half-and-half
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- Instructions
Instructions
- In a medium mixing bowl whisk together the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Set aside.
- In a medium saucepan over medium heat whisk together the dark chocolate cocoa powder and 1 cup of the half and half. Slowly add the remaining half and half and the heavy cream. Bring the mixture just to a simmer {not boiling}, stirring occasionally, and remove from the heat.
- To temper the egg/sugar mixture very slowly, in small amounts, add about 1/3 of the half and half mixture. Adding the hot mixture VERY slowly is key to tempering your eggs, instead of scrambling them. Pour in the rest of the half-and-half mixture and return the entire mixture to the saucepan and place over low heat. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon {the mixture will reach a temperature of 170 to 175 degrees F}. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator, cover and store for at least 4 to 8 hours. I let mine to sit overnight.
- Pour into an ice cream maker and process according to the manufacturer's directions. Once finished, stir in as much or as little sea salt caramel as you like {I use about half of the recipe below}. Place in the freezer to continue to harden.
- In a medium saucepan over medium-low heat, mix together the butter, brown sugar, half and half, and sea salt. Cook while whisking gently for 5 to 7 minutes, until thicker. Add the vanilla extract and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold. Caramel will continue to thicken as it cools.
Notes
Ice Cream inspired by Alton Brown Caramel adapted from The Pioneer Woman.
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{ 30 comments… read them below or add one }
OMG!!! how could you share it…. ???? I would keep the next one all to myself….
YAM looks amazing!!! I’m afraid trying this recipe at home…seems like an addictive one 
Wow. That looks sooooooo good.
Sold! Wish I had a ice cream maker, too, because this would be on the menu for tonight. It looks a-mazing!
Yum! I just had a Wonka chocolate bar that was dark chocolate and sea salt and it was amazing. I’m kind of craving it all the time right now.
I bookmarked the recipe before I even read it. This ice cream looks killer!!
This looks SCRUM-DILLY-UPMTIOUS…..for sure!
Thanks for hosting. I’m going to email my post to you in the nxt day or 2. Happy weekend!
That just looks incredibile. Love the cute pictures too!
now that is what i am talking about. Everything i have ever wanted in a small little bowl! Amazing
Super cute pictures! This ice cream looks so, so good! Yum, thanks for sharing and hosting this linky.
Note to self: Must buy an ice cream maker…
Your ice cream looks amazing; thanks for sharing! Blessings, ~Lisa
You are killing me!!! I don’t own an ice cream maker either but I want one so bad! Everyone keeps posting amazing icecream recipes but this one takes the cake! Yum!
That’s some rich and dark looking ice cream! Glad you were able to borrow the ice-cream maker. I don’t have one yet and no-one around me does either. Enjoying the scoops vicariously through the blogs
This confirms it – I NED an ice cream maker!! In the meantime I will make some sea salt caramel and put it on EVERYTHING!!
Thanks for linking up to Foodie Friday. I hope to see you again next week!!
Mmm, I love chocolate and I love ice cream even more. This looks delicious. I’m linking up this week with my Cherry Ice Cream.
This looks & sounds divine. Printed it out to give it a try later this week! Your son is so stinkin’ cute with that chocolate all over his face!!
Oh, the cuteness! I must say, salted caramel anything is sexy.
wow thanks for the recipe!!!!!!!!!!
Thanks for the amazing recipe indeed!!
The ice cream looks great! Happy Weekend:@)
This just went on the must make list. Luv it!
That ice cream sounds so yummy–I am both a dark chocolate and caramel-lover!
Oh my, that looks delicious! I have a favorite chocolate ice cream called Zanzibar that is made in Madison but sold at Babe’s in Bay View in the Milwaukee area that I love. If this comes close I’ll be so happy.
A picture is worth a thousand words. Your sous-chef seems to like this rich and chocolatey confection.
Sunday is National Ice Cream Day and I am hosting an ice cream social. I hope you will stop by and link up this great post. There is a giveaway for the participants.
Have a great weekend! La
Oh, this looks incredible. Perfect and delicious Ice cream! I’ve linked up Mango Jam And I”m your new follower
This looks heavenly…and I haven’t even had breakfast yet, but I’d gladly devour a bowl right now!
This looks wonderful! Almost too good!
We just got an ice cream maker a week ago. We have made vanilla and cookies and cream. This recipe looks great! I am pinning it for later use on my “Foods to Die For” board on Pinterest.
Thanks for sharing!
LaVonne @ Long Wait For Isabella
I’ve seen a lot more people adding sea salt to dark chocolate recipes these days. Good for those who like the salt/sweet combo. Adds to the health benefits of dark chocolate when you use a good salt like this, which provides so many micro minerals.
Hmm.. This sounds delicious!!
Thank you for linking up to {nifty thrifty sunday} last week!
I hope to see more of your creativity this weekend!
xoxo,
Vanessa
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