Salted Caramel Ice Cream with Chocolate Chunks

Salted caramel and chocolate is one of those combinations that simply cannot miss, and in ice cream form it reaches its full glory. This creamy salted caramel base, shot through with chunks of chocolate, plays sweet against salty and smooth against crunchy in every spoonful. It is a rich, grown-up sort of frozen treat, the kind that vanishes fast on a warm evening and has everyone angling for just one more scoop from the container.

The Salted Caramel Base

Cook the caramel to a deep amber, then build it into a creamy custard base balanced with a good pinch of salt. That salt is what makes the caramel sing, cutting the sweetness and deepening the flavor — cook the caramel to a proper amber for the richest, most complex base.

Churning with Chocolate Chunks

Churn the base until creamy, folding in the chocolate chunks near the end so they stay distinct. The chunks add a satisfying crunch and rich chocolate against the smooth salted caramel — freeze until firm, and you have a treat with the perfect play of textures and flavors in every bite.

Jorj Morgan

Salted Caramel Ice Cream with Chocolate Chunks

Swirling rich caramel and generous dark chocolate evokes the sweet comfort of bygone Southern kitchens, offering a delightful scoop that promises cherished memories with every sweet and salty spoonful.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Wait Time (Chilling) 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 3 cups half and half
• 2 teaspoons pure vanilla extract
• 1 cup granulated sugar
• ¼ cup water for the caramel
• 6 large egg yolks
• 1 teaspoon sea salt
• 6 ounces bittersweet chocolate roughly chopped

Method

 

The Infusion

1. In a medium saucepan over medium heat, combine the half and half and vanilla extract.
2. Heat until the mixture just begins to simmer, then remove from the heat and set aside.

The Caramel Build

1. In a separate heavy-bottomed pan, combine the granulated sugar and ¼ cup water.
2. Heat over medium heat, stirring until the sugar dissolves.
3. Increase the heat and bring to a boil without stirring.
4. Cook for approximately 8 minutes until the syrup turns a deep golden amber.
5. Swirl the pan occasionally to ensure even caramelization.

The

1. Very slowly and carefully pour the warm half and half into the amber caramel.
2. The mixture will bubble vigorously and expand; continue whisking until the caramel is fully incorporated and the liquid is smooth.

Tempering the Custard

1. In a ceramic bowl, whisk the egg yolks until uniform.
2. Slowly pour approximately ½ cup of the warm caramel-cream into the yolks, whisking constantly.
3. Immediately pour the yolk mixture back into the main pan.
4. This tempering prevents the eggs from scrambling.

The Set

1. Stir the mixture over medium heat for about 5 minutes until the custard thickens enough to coat the back of a spoon.
2. Pour into a glass bowl and refrigerate for at least 4 hours to stabilize the base.

The Final Churn

1. Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's directions.
2. During the final two minutes of churning, incorporate the sea salt and chopped bittersweet chocolate.
3. Serve immediately for a soft-scoop texture, or freeze for a firmer finish.