Burnt Sugar Ice Cream with Chocolate Bits

By tulawdog

Ingredients

• 3/4 cup granulated sugar
• 2 cups whole milk
• 3 large egg yolks
• 1 tablespoon cornstarch
• 1 1/2 teaspoons vanilla extract
• 1 cup well chilled heavy cream
• 3.5 ounces fine-quality bittersweet (~72%) chocolate, finely chopped
• See more at: http://www.bloggingoverthyme.com/2013/08/15/burnt-sugar-ice-cream-with-chocolate-bits/#sthash.9s4J8TwC.dpuf

Preparation

Step 1

Using a very clean skillet, cook the sugar over moderate heat, stirring constantly with a fork, until the sugar begins to melt and turns a deep caramel color (be careful, once the sugar turns to liquid form, this will happen quickly).
Immediately remove from heat and from the side of the skillet, slowly pour the milk into the caramel. The caramel will immediately seize and harden (don't worry). Be careful for steam.
Return the mixture over low-medium heat, stirring frequently until all the caramel has dissolved.
In a separate bowl, whisk together the egg yolks and cornstarch. Add the caramel-milk mixture slowly into the eggs, whisking constantly with one hand, to temper.
Once all of the caramel-milk has to been added to the egg mixture, add this to a medium-sized saucepan and cook over modern heat, stirring constantly with a wooden spoon.
Allow the mixture to come to a low boil and stirring constantly, stir for 2 minutes. As the cornstarch is brought to heat, the mixture will begin to thicken until it is the texture of pudding. Remove from the heat.
Strain the mixture through a fine-meshed sieve, using a rubber spatula, and place over an ice bath to cool. Once the mixture has cooled, cover surface with plastic wrap and place in fridge for at least an hour or overnight.
Stir in the cold cream and vanilla extract until well combined. Freeze the mixture in an ice-cream maker according to manufacturers directions.
In the last ten minutes or so of churning, when the ice cream is almost finished, add the finely chopped chocolate.
Cover surface with plastic wrap or store in air-tight container--allow to freeze for an additional 4-6 hours to firm up a bit before serving.