Double Chocolate Caramel Ice Cream {VIDEO} Recipe

Name: Double Chocolate Caramel Ice Cream {VIDEO}
Prep time: 2 h
Total time: 2 h
Yield: 1 quart
Ingredients: 2 cups whole milk [520 g]; 1 ½ cups heavy cream [390 g]; ½ t kosher salt [2 g]; 1 cup sugar [230 g]; 5 egg yolks [100 g]; 8 oz bittersweet chocolate, melted & cooled (I used Ghirardelli 60%); 1 ½ teaspoons vanilla [6 g]; ½ cup + 1 T Caramel Sauce [175 g]

Ingredients

2 cups whole milk [520 g]
1 ½ cups heavy cream [390 g]
½ t kosher salt [2 g]
1 cup sugar [230 g]
5 egg yolks [100 g]
8 oz bittersweet chocolate, melted & cooled (I used Ghirardelli 60%)
1 ½ teaspoons vanilla [6 g]
½ cup + 1 T Caramel Sauce [175 g]

	PREP TIME 2h	TOTAL TIME 2h
YIELD 1 quart

Instructions

Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
In a large, heavy-gauge saucepan whisk together the milk, cream, most of the sugar, and salt. Place over medium heat and bring just to a boil, stirring occasionally.
In a medium bowl, whisk together the egg yolks and remaining sugar. Whisk until mixture is thick and a pale yellow.
Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a spatula or wooden spoon until the mixture thickens and it coats the back of the spoon or reads 180°F on an instant read thermometer. It will hold a line when you draw your finger through it. This took approximately 5 minutes. Do not let the mixture boil.
Remove from heat, whisk or immersion blend in the melted chocolate, vanilla and caramel sauce.
Pour into a large bowl, cover the surface with plastic wrap, refrigerate at least 5 hours or until cold. Overnight is best. The mixture will be thick like pudding.
Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy. It will look like soft serve. Add the extra caramel sauce and chocolate chunks to your machine at the very end.
Place the ice cream in the container, cover and refrigerate 2 hours or more.