Salted Chocolate Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the sugar, salt, and 200ml of heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

2. 2

   In a separate bowl, whisk together the remaining 300ml of heavy cream, whole milk, and vanilla extract.

   Tip: Make sure the mixture is well combined.

3. 3

   Add the dark chocolate chips to the saucepan with the sugar mixture. Stir until the chocolate has melted and the mixture is smooth.

   Tip: If the chocolate doesn't melt easily, reheat the mixture over low heat.

4. 4

   Temper the egg yolks by slowly pouring the warm chocolate mixture into the egg yolks, whisking constantly.

   Tip: Be careful not to scramble the eggs.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Don't let the mixture boil.

6. 6

   Remove the saucepan from the heat and stir in the unsalted butter until melted.

   Tip: Make sure the butter is fully incorporated.

7. 7

   Pour the ice cream base into an airtight container and cover with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent a skin from forming.

   Tip: Make sure the container is airtight to prevent ice crystals from forming.

8. 8

   Place the container in the freezer and churn the ice cream every 30 minutes, scraping the sides and bottom of the container with a fork.

   Tip: This will help the ice cream to be smooth and creamy.

9. 9

   Once the ice cream has reached the desired consistency, scoop it into cones or bowls and sprinkle with flaky sea salt.

   Tip: You can also add other toppings, such as chopped nuts or shaved chocolate, if desired.

10. 10

    Serve immediately and enjoy!

    Tip: The ice cream is best served fresh, but it can be stored in the freezer for up to 3 days.