Dark Chocolate Caramel Swirl Ice Cream

We were going to make this to eat during the debate, but I forgot to put the ice cream making tub in the freezer, which ended up being lucky because otherwise I guarantee I would have finished the entire batch within the first 20 minutes of that dumpster fire they call a presidential debate.

Makes: 16 servings Total Time: 4 hours

INGREDIENTS

• Ice cream

• 1 1/2 cup sugar

• 1 cup whole milk

• 1 cup light cream

• 1/4 tsp salt

• 1/4 cup Hershey’s special dark cocoa powder

• 6 egg yolks

• 4 ounces of dark chocolate, chopped

• 2 cups light cream

• 1 1/2 tsp vanilla

• Toppings

• Caramel recipe here

• 3/4 cup dark chocolate chunks

INSTRUCTIONS

1. In a medium pot over low heat, stir together the sugar, milk, 1 c. light cream, salt, and cocoa powder. Bring to a simmer.

2. In a small bowl, whisk together the egg yolks. Add in 1/2 cup of the hot chocolate mixture and whisk together.

3. Return the egg yolk mixture to the pot and whisk together. Heat, stirring constantly, until thickened, but do not let boil.

4. Remove from heat and stir in the chopped chocolate until fully melted and combined. Set in the fridge for 1 hour until cooled.

5. Once cooled, mix the chocolate mixture into the 2 c. light cream and add the vanilla. Whisk until smooth.

6. Pour the ice cream into an ice cream maker (make sure the ice cream machine bowl has been in the freezer for minimum 24 hours) and make per the ice cream machine instructions.

7. While the ice cream is being made, make the caramel per the instructions here, and set in the fridge until ready to use.

8. Once the ice cream is finished in the ice cream maker, pour into whatever container or tub you are planning to freeze it in. Add in the caramel chocolate chunks and swirl together. Do not over mix so it has a swirl vs. being fully incorporated.

9. Place the ice cream in the freezer until ready to serve.