Chocolate Ice Cream with Marshmallows, Almonds, and Caramel Layer

Baking and Desserts | European cuisine

⏳ Time

1 hour + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Chocolate ice cream with marshmallows, almonds, and a caramel layer

Ingredients

3.2% Milk - 7 fl oz
Heavy cream - 13 fl oz
Sugar - 7.6 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Semi-soft cream cheese - 1.8 oz
Cocoa Powder - 0.7 oz
Marshmallow - 0.9 oz
Bittersweet Chocolate - 1.1 oz
Chopped almonds - 1.6 oz

Step by Step guide

Step 1

For the caramel layer, heat a large heavy-bottomed skillet (the larger the surface area, the thinner the layer of sugar will be, and the more visible the caramelization will be). Pour 100 grams of sugar onto its dry surface and caramelize it over low heat. Once the bottom layer of sugar becomes liquid, gently mix it with the still solid top layer of sugar, continuing until all the sugar turns into liquid syrup. Then, caramelize the syrup over low heat, stirring, until it takes on a bronze hue, and immediately remove from heat.

Step 2

Carefully pour 180 ml of room temperature heavy cream into the resulting caramel, stirring vigorously to fully combine the two substances. The combination of hot caramel and cold cream will create a sizzling and splattering effect, so be cautious. If the caramel does not fully mix with the cream and hardens into separate segments, return the skillet to the heat and cook, stirring, until the sauce completely dissolves into the cream.

Step 3

For the chocolate sauce, combine 80 ml of water, 45 grams of sugar, and cocoa powder in a small saucepan over medium heat, and cook for 2 minutes. Add the chopped chocolate and cook until dissolved and smooth.

Step 4

Dissolve the cornstarch in 50 ml of milk.

Step 5

For the ice cream, in a small saucepan over medium heat, combine the remaining heavy cream and milk, 70 grams of sugar, and a pinch of salt. Stir, bring almost to a boil, add the cornstarch milk, and cook while stirring constantly until thickened. Remove from heat, add the cream cheese and chocolate sauce, and mix until glossy and smooth. Cool to room temperature, then refrigerate overnight.

Step 6

Freeze in an ice cream maker according to the instructions, adding mini marshmallows and chopped almonds in the last couple of minutes of freezing. Transfer to a container, alternating layers of ice cream and pockets of caramel sauce (half of the prepared volume), and place in the freezer for at least 5 hours until firm.