- 175 grams dark chocolate (70% to 75% cacao), finely chopped
- 20 grams unsweetened cocoa powder
- 200 grams Cream
- 150 grams Sugar
- 400 grams Milk
- 50 grams Glucose syrup
- 5 egg yokes
- 100 grams Crème fraîche
- 10 grams Sea Salt
- 10 grams Cornstarch
- 25 grams Milk
Make the caramel
- Place the cream in a small saucepan and bring it to a boil over medium-high heat, then remove it from the heat.
- Place a medium heavy bottomed saucepan over medium heat and sprinkle 2 tablespoons of sugar over the bottom of the pot. When the sugar has started to take on color, sprinkle 2 more spoons of sugar over the bottom of the pot and stir gently with a heatproof spatula.
- Continue this process, 2 spoonfuls at a time until all the sugar has been added to the pot and the sugar is a deep amber. To test the color of the caramel, carefully dip the corner of a piece of white paper into it.
- When the color of the caramel is no lighter than a newborn fawn and no darker than a cup of black tea, remove it from the heat and immediately add the warm cream, bit by bit, carefully avoiding any hot splatters that might come from the pot.
- Please the pot back over medium-high heat and whisk until eh caramel is smooth and even.
- Remove the pot from the heat.
Melt the chocolate
- Fill a medium pot with 2 inches of water and place the pot over a high heat until it comes to a boil, then reduce the heat to a simmer.
- Place the dark chocolate, cocoa powder and sea salt in a metal or glass bowl with a rim about 2 inches higher than the pot and nest it over the pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Melt the chocolates stirring occasionally until smooth.
- Remove the bowl from the pot, wipe the bottom dry of any condensation and set aside in a warm place.
Make the Ice Cream Base
- Prepare an ice bath. Fill a large bowl ⅔ full with very icy water and place it in the refrigerator.
- Boil the dairy and caramel. Whisk the milk and glucose into the caramel. Cook over a medium-high heat, whisking occasionally to discourage the milk from scorching.
- When the mixture shows an internal temperature of 180°F add the cornstarch slurry (10 grams of cornstarch and 25 grams of milk) and cook at a boil for 1 minute.
- Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn’t scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Please the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
- Combine the ice cream base and chocolate. Whisk ⅓ of the hot base into the bowl of melted chocolate. Add the remaining dairy in two more additions, whisking between each. By adding the hot ice cream base to the chocolate gradually, you ensure there are no minuscule flecks of unmixed chocolate in the final ice cream, which will feel grainy when frozen.
- Chill. Place the bowl into the ice bath, stirring occasionally until it cools down.
- Add the crème fraîche and stir until evenly combined. Strain it through a fine-mesh sieve to remove any bits of egg yolk.
- Cure. Transfer the cooled base to the refrigerator to cure for 4 hours to over night.
- Churn. Churn the base according to the manufacturer’s instructions, for 25 to 30 minutes.
- Harden. Freeze your ice cream for 4 hours or longer.