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.
- 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.