Ruby Chocolate Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the mixture.

2. 2

   Remove the saucepan from the heat and stir in the ruby chocolate chips until they are fully melted and the mixture is smooth.

   Tip: If using a high-quality chocolate, it may take a few minutes for it to melt completely.

3. 3

   Let the mixture cool to room temperature, then cover it and refrigerate for at least 2 hours or overnight.

4. 4

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

5. 5

   Once the ice cream is almost fully churned, stir in the unsalted butter and vanilla extract until they are fully incorporated.

   Tip: Be careful not to overmix the ice cream, as this can cause it to become too dense.

6. 6

   Transfer the ice cream to an airtight container and stir in the kosher salt until it is fully incorporated.