Salted Caramel & Chocolate Swirl Ice Cream

For this super special ice cream dish, I made 2 batches of ice cream and gently stirred them together before full freezing to create a tasty treat.  The salted caramel ice cream takes a little extra work because you have to make the caramel, but the chocolate is SOO easy!

Chocolate Ice Cream
From Jeni’s Splendid Ice Creams at Home
Ingredients

  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tbsp. light corn syrup
  • 1/4 tsp. kosher salt
  • 3 tbsp. cream cheese, softened
  • 1/2 cup unsweetened cocoa
  • 1/2 cup brewed coffee
  • 1/2 cup sugar
  • 1 1/2 oz. bittersweet chocolate

Directions

  1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
  2. Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.
  3. Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set.

Salted Caramel Ice Cream
From Jeni’s Splendid Ice Creams at Home
Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract

Directions

  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. Mix the cream with the corn syrup in a measuring cup with a spout.
  4. Fill a large bowl with ice and water.
  5. Heat the sugar in a 4-quart saucepan over medium heat.  Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
  6. Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
  7. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
  8. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
  9. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  10. Pour into frozen canister and spin until thick and creamy.
  11. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
  12. Freeze in the coldest part of your freezer until firm, at least 4 hours.

 

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