I know it’s freezing out. I know it’s almost winter. I know I’m crazy for making ice cream.
Buttttttt…. have you tried Starbucks Salted Caramel Mocha Frappuccino?
Um, yeah, it’s as delicious as it sounds/looks. Well, naturally, I had to create a similar product and for that to happen, it had to be a cold product, hence the ice cream.
Don’t worry, just eat it in front of a cozy fireplace and you’ll be fine.
Trust me, it’s worth eating, even if it is below freezing.
P.S. I shipped a pie to the CBS Baking Show yesterday. I’m a nervous wreck!! I also have a Skype interview on Thursday, so please keep sending good vibes and prayers. Thank you all! I’ll be posting the pie recipe ASAP. 
You can blame My Recipes for this yummy, freezing cold ice cream in December.
- 2 cups milk
- 2 large egg yolks
- ½ cup brown sugar sugar
- ¼ cup honey
- ⅛ cup milk
- 2 teaspoons butter
- ½ teaspoon sea salt
- ½ cup melted chocolate
- 1 tablespoon vegetable oil
- Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil).
- Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
- Combine brown sugar sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring.
- Remove from heat; stir in sea salt and flake salt.
- Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°.
- Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Melt chocolate chips in a microwave safe bowl for about 1 minute. Remove from microwave and pour in oil. Stir until smooth.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions and slowly drizzle in melted chocolate.
- Once frozen, store in freezer-safe container and freeze.
