Hot chocolate ice cream
Yield: 4 servings (1 quart)
• § cup granulated sugar, divided
• 2 cups whole milk
• 1 cup whipping cream
• 8 ounces semisweet chocolate, finely chopped • ¼ teaspoon salt
Directions:
1. In a medium saucepan, heat ¼ cup of the sugar over medium heat until it melts and turns amber, without stirring; simply tilt the pan from time to time to encourage even caramelization. This should take a few minutes. Remove from the heat to cool for 1 minute.
2. Carefully stir in the milk and cream, return to medium heat and bring to a simmer, stirring well to dissolve (it may take a minute or two for the crystallized sugar to dissolve). Reduce the heat to medium low.
Whisk in the chocolate, the remaining ¼ cup sugar and the salt, and stir until the chocolate has melted. Bring to a low simmer and cook, stirring continually without allowing the mixture to boil, until the hot chocolate is thickened, 5 to 8 minutes.
3. Allow to cool to room temperature. You can speed up this process by filling a large bowl halfway with ice and water, pouring the hot chocolate into a medium bowl and placing that bowl in the larger bowl; stirring the chocolate will further quicken the cooling process.
4. Freeze according to ice cream manufacturer’s instructions.
Per serving: 657 calories; 42 g fat; 26 g saturated fat; 79 mg cholesterol; 10 g protein; 69 g carbohydrate; 65 g sugar; 4 g fiber; 214 mg sodium; 178 mg calcium
Recipe by Daniel Neman, inspired by “Tasting Paris” by Clotilde Dusoulier