Chocolate Smoked Salt Ice Cream

1 + 0.75

cups

sugar

0.5

cups

water

2

cups

heavy (whipping) cream

1

cup

whole milk

3

egg yolks

0.5

cups

unsweetened cocoa powder

4

ounces

dark chocolate, 70% cacao

1.5

teaspoons

smoked salt

1

Fill bowl_1 with ice water bath. Place bowl_2 in bath. Put fine mesh strainer into bowl 2.

2

Put big saucepan_1 over medium high heat. Add 3/4 cup sugar and melt it, stirring occasionally with heatproof spatula and watching constantly. Continue cooking until the caramel takes on a deep amber color and is a smooth liquid, about 15 minutes. Be careful not to burn it. IMMEDIATELY ADD THE WATER TO STOP THE COOKING, be careful because it will splatter.

3

Reduce the heat to medium and stir until smooth. Add the cream. Add the milk. Cook, stirring occasionally, until the mixture is hot but not boiling.

4

In bowl_3 whisk together the egg yolks and the remaining 1 cup of sugar until well blended.

5

Remove saucepan_1 from the heat. Slowly pour about half of the hot cream mixture from saucepan_1 into bowl_3, whisking constantly. Pour the contents of bowl_3 back into saucepan_1, whisk. Return it to medium heat.

6

Cook saucepan_1, stirring constantly with a rubber spatula and be sure to scrape the bottom of the saucepan so it doesn't scorch. Cook until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.

7

Put the chopped chocolate bars into heatproof bowl_4. Pour in the hot custard from saucepan_1, over the chopped chocolate, and whisk until the chocolate is melted and the mixture is smooth.

8

Immediately pour the custard through the fine mesh strainer into bowl_2 which is sitting in an ice bath within bowl_1. Let cool, stirring occasionally.

9

When bowl_2 has totally cooled, cover it tightly and chill in the refrigerator for at least 1 hour. Transfer to an ice ceram maker and spin according to maker's instructions.

10

Note: the original recipe in the book calls for 1 Tbsp of smoked salt but, to my taste, that's WAY too much. I've cut it back to 1.5 teaspoons, i.e., half as much.

11

THROW IN THE SMOKED SALT ABOUT TWO MINUTES BEFORE SHUTTING OFF THE ICE CREAM MAKER.

Tips

1. Bi-Rite suggests that "bowl_2" (vessel in ice bath) should be a 4 quart pyrex glass measuring cup. It's good and heavy.

2. I ran out of bowls, so for "bowl_4" I used a dutch oven.

Source

Author: Jake Godby

Source: Humphry Slocombe Ice Cream Book p.50