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What we know as ice cream today could be thanks to a crazy Roman emperor.
For the caramel:
3/4 cup sugar
2 tablespoons water
1 cup cream, room temperature
1/2 teaspoon sea salt flakes
For the ice cream:
1 1/2 cups milk
3/4 cup heavy cream
6 egg yolks
2 tablespoons sugar
Chocolate ganache swirl:
6 ounces dark chocolate chips
1/3 cup heavy cream
1/2 teaspoon cayenne pepper
Heat sugar and water in large sauté pan. When it begins to melt and turn amber, swirl the pan to incorporate all the sugar and cook until fully melted and amber. Pour the room temperature cream and salt flakes into the sugar mixture and transfer to a bowl to cool. While it's cooling, heat the milk and heavy cream to a slight simmer.
While that's heating, beat the egg yolks and sugar until pale yellow. Temper the egg yolks by slowly pouring the heated milk and cream into the yolks. Return the mixture to the original pot and cook slowly, while stirring until it coats the back of a wooden spoon. Pour this mixture into the caramel and stir to fully incorporate. Chill for 2-4 hours.
Once the custard is cool, add it to an ice cream maker and churn until thick.
When the mixture is almost done, make the ganache. Heat the chocolate chips over a double boiler until melted, then stir in cream and cayenne.
Cool at room temperature, then pour into the ice cream maker. Continue to churn for about 40 seconds.
Put ice cream in a container and freeze for at least two hours.
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