Salted Chocolate Almond Joy Ice Cream
- Yield 6 cups
- Prep 25-35 minutes
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/4 cups granulated sugar
- 8 large eggs yolks
- 3/4 cup bittersweet chocolate (64% to 72% cacao), chopped
- 1 tablespoon Maldon sea salt or fleur de sel
- 1/2 cup broken Almond Joy candy bar
- sea salt, for sprinkling
- In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
- Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
- When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
- Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
- With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
- Remove from heat and immediately add chopped chocolate and Maldon sea salt, whisking until smooth.
- Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using.
- Process base in an ice cream maker according to manufacturer’s instructions. Transfer to a bowl and fold in candy pieces. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving. Top with a sprinkle of sea salt.
To make a Salted Chocolate Pretzel ice cream sandwich, pair with Pretzel Chocolate Chunk Cookies.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from the Coolhaus Ice Cream Book by Natasha Case, Freya Estreller with Kathleen Squires. © 2014