Chocolate Ice Cream with Caramel
Chocolate ice cream and caramel is a recipe featuring fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g dark milk chocolate couverture
- 3 egg yolks
- 1 whole egg
- 100 g sugar
- 300 ml heavy cream
- 50 g chopped hazelnuts
- Nusskrokant (for garnish)
Instructions
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1.
Coarsely chop the couverture and melt it over a hot water bath. Whisk the egg yolks, whole egg, and 4 tablespoons of sugar in the same bain-marie until creamy. Fold in the melted chocolate and beat cold (possibly in an ice-water bath). Whip 200 ml cream stiffly and fold into the mixture. Pour into a shallow dish and freeze for at least 3 hours (or finish using an ice cream maker), stirring vigorously every 20 minutes.
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2.
Add the remaining sugar to a saucepan and caramelize it. Carefully pour in the remaining cream (beware of splattering) and let it simmer lightly until creamy. Remove from heat and allow to cool.
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3.
Use an ice cream scoop to form balls from the chocolate ice cream, drizzle with caramel sauce, and garnish with crunch as desired.
