Summer has came early to Sydney; it has been so hot this week. I just hate such hot weather. If I had it my way, I’d live somewhere where the temperature was always between about 68-72F every day. But I can’t have it my way, so I’ve got to find some way to cope with these high temperatures in a house without air-conditioning. And however I decide to cope with it, it just has to be tasty.
I cooled myself, and others, off this week with a laughably easy-to-make salted caramel ice cream with bitter chocolate sauce and toasted pecans. Don’t be scared about making ice cream if you haven’t got an ice cream maker – I don’t have one either! A few months ago I described how to make ice cream without an ice cream maker, but guess what? With this recipe, you don’t even have to take the ice cream out of the freezer every couple of hours to stir!
So how do you make this ice cream, you ask? First, you go to the store and buy vanilla ice cream. Then you come home, make some salted caramel sauce, then stir the caramel sauce into the softened store-bought ice cream, then freeze. That was so easy, you just might have to read over that again!
This ice cream tastes delicious without the bitter chocolate sauce, but even better with it, so break out the good-quality 70% chocolate for this one. For the chocolate sauce recipe, below I have posted the full recipe, but for my own personal use, I cut the recipe down to fourths. I didn’t smother my ice cream with the sauce, so this was a perfect amount. This sauce reminded me heaps of Hershey’s chocolate syrup (except more bitter), which was pretty neat; I’ve been a life-long fan of Hershey’s chocolate syrup! If you used a sweeter chocolate, it might taste even more similar to Hershey’s.
I’m not very keen on nuts in my ice cream, but the toasted pecans tasted really nice with this ice cream.
- 1 firmly packed cup (220g) brown sugar
- 300ml pure (thin) cream
- 1 teaspoon vanilla extract
- 20g unsalted butter
- 1 teaspoon sea salt flakes
- 500ml (2 cups) good-quality vanilla ice cream, softened
- Small handful of pecans, toasted, roughly chopped
- Bitter Chocolate Sauce:
- 2 tablespoons sugar
- 200g good-quality dark chocolate (70% cocoa solids), broken into pieces
- For the salted caramel, place the brown sugar, cream, vanilla, butter and salt in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a simmer. Allow to bubble, stirring occasionally, for 5 minutes or until thick and syrupy. Chill for 30 minutes.
- Fold the chilled caramel into the softened ice cream. Place in a plastic container, then cover and freeze overnight until firm.
- For the chocolate sauce, place sugar in a saucepan with 150ml water and bring to the boil. Reduce the heat to low, then gradually add the dark chocolate, a few pieces at a time, whisking constantly until the sauce is smooth and thick.
- Serve scoops of ice cream in glasses or bowls, drizzled with chocolate sauce and topped with pecans.