Caramelized Chocolate Ice Cream

Preparation

Step 1: Make the caramel

In a saucepan, melt the sugar over low heat with a spoonful of water until you get an amber caramel. Off the heat, stir in the butter in pieces and the pinch of salt, mixing vigorously.

Pour the caramel onto a baking sheet lined with parchment paper and let it set completely. It will be crushed later to add crunch to the ice cream.

Step 2: Melt the chocolate

Break the dark chocolate into pieces in a bowl. Heat the heavy cream in a saucepan until simmering, then pour it over the chocolate.

Let it rest for 1 minute, then stir gently until you get a smooth and shiny ganache. Stir in the vanilla extract.

Step 3: Assemble the ice cream base

Add the sweetened condensed milk to the chocolate ganache and mix until smooth. The mixture should be perfectly glossy and even.

Crush the cooled caramel into small shards and reserve a handful for decoration. Fold the rest into the mixture.

Step 4: Freeze and stir

Pour the mixture into a freezer container and place it in the freezer. Every 2 hours, take it out and beat the ice cream vigorously with a fork to break up the crystals.

Repeat 3 to 4 times over a total of 6 hours, until you get a creamy and homogeneous ice cream.

Step 5: Serve

Take the ice cream out 10 minutes before serving so it is soft. Scoop beautiful balls with an ice cream scoop dipped in hot water.

Top each cup with the reserved caramel shards. Serve immediately, with almond tuiles or a chocolate sauce for the most indulgent.