Hi my name in Erin and I love caramel. Caramel sauce, caramel candy, caramel in a can, caramel… well caramel. There. I said it. It’s all out in the open. Now you know I love ice cream… but when caramel sauce is involved… the ice cream simply becomes a vehicle for the caramel. Unless it’s chocolate ice cream. David’s chocolate ice cream.
This is his recipe for Philadelphia Style Chocolate Ice Cream (pg 28). This is not the custard based kind. I was concerned that it would be less creamy and rich than I would have liked, but the fact that I was out of whole milk (the recipe calls for a cup) and I substituted whole cream (which I appear to always have stocked on hand) made for a texture that, right out of the machine, was like the thickest, richest pudding I have ever had.
I added David’s ridiculously simple Creamy Caramel Sauce (pg 170) over the top and BLAMMO! Perfection. Well except because you’re me and you don’t realize until it’s melted into pieces that the spatula you were using really wasn’t heat proof so you have to toss the whole batch of burnt sugary goodness and start over. Starting all over was well, well worth it. This was gorgeous, chocolatey, caramely, sugary and absolutely wonderful.