Yes, before you say anything, I know this is another ice-cream recipe! However, I feel the need to make as much ice-cream as possible before the end of summer, and whilst it is still warm enough to eat it!
This recipe basically stemmed from me being unable to choose which ice-cream I wanted whilst we were on holiday. I am not normally indecisive, but ice-cream is a serious business!
Our family does have a history of ice cream decisions though; we were once in a lovely Welsh ice-cream shop, and, after a good ten minutes of deliberation, the server asked my sister what flavour she wanted. She replied that she wanted white chocolate, but the man didn’t hear and asked her again. The second time she asked for blackberry… much to the amusement of our parents!
So to save any such incidents from happening again, this ice-cream has everything you could want in an ice-cream; caramel sauce, chocolate chunks and toasted hazelnuts, no choosing required!
Caramel, dark chocolate and hazelnut ice-cream
Base ice-cream recipe based on Poires au Chocolat’s Buttered Pecan & Butterscotch Ice Cream
170g dark brown sugar
300ml double cream
5 egg yolks
1tsp vanilla extract
For the sauce:
50g caster sugar
60ml double cream
Pinch of salt
50g dark chocolate, chopped
50g roasted hazelnuts, chopped
An ice cream maker and suitable tub for storing it in.
For the ice-cream:
- Put the butter in a saucepan and melt over a medium heat, then add the sugar and stir until smooth.
- Whisk in the milk and 50ml of the cream and heat to nearly boiling point.
- Meanwhile, whisk the egg yolks in a bowl. Pour a small amount of the caramel milk onto the egg mix and whisk in, then pour this mixture back into the saucepan, stirring constantly.
- Heat until the mixture thickens, and is the consistency of custard, coating your wooden spoon.
- Add the remaining cream and the vanilla, and then chill for at least 1 hour.
For the sauce:
- Put the sugar into a saucepan and add 1 tbsp water. Heat gently, stirring until sugar dissolves.
- Turn the heat up and let the mixture boil, swirling the pan occasionally, until the caramel turns amber.
- Pour in the cream and stir, remove from the heat and add the butter and salt. Mix well and leave in the fridge to cool.
- Churn the caramel custard in your ice-cream maker, according to machine instructions.
- Spoon a layer of ice-cream into your tub, then top with 2/3 of the caramel sauce and 2/3 of the chocolate and hazelnuts.
- Spoon in the rest of the ice-cream, smooth down and drizzle with the remaining sauce and sprinkle with the remaining chocolate and hazelnuts.
- Freeze for at least 3 hours before eating!