Title: Chocolate Caramel Ice Cream
Categories: Dessert
Yield: 1 1/2 pints
| 4 | | Egg yolks |
| 1/8 | ts | Salt |
| 3/4 | c | Sugar |
| 2 | tb | Water |
| 3 | c | Half and Half; or light cream, at room temp |
| 4 | oz | Semisweet chocolate; finely chopped |
In medium bowl, whisk the yolks and salt until combined. In heavy medium
saucepan, dissolve the sugar in the water over low heat. Bring to a boil
over medium high heat, stirring constantly, then boil withoug stirring
until the syrup turns a deep amber. Remove the pan from the heat and
carefully stir in the half and half. Return to the heat and continue
cooking, stirring to dissolve any hardened caramel. Cook until the mixture
comes to a gentle boil, 7 to 10 minutes. Whisk about half the hot caramel
mixture into the egg yolks to warm them. Return the warmed eggs to the
saucepan and continue cooking over low heat, stirring constantly, until the
mixture coats the back of a spoon, about 10 minutes. Whisk in the chocolate
until smooth. Strain the ice cream base into a bowl and let cool to room
temperature. Refrigerate until well chilled, at least 4 hours or overnight.
Transfer the mixture into an ice cream maker and freezer according to the
manufacturer's directions. Source: Mrs Fields I Love Chocolate Cookbook