Have you ever tried an ice cream that combines the lusciousness of chocolate with a touch of smoky saltiness? Get ready for a flavor explosion with the Chocolate Smoked Salt Ice Cream.
This ice cream is the creation of the one-and-only Humphry Slocombe. For those among you who haven’t heard this name, Humphry Slocombe is an ice cream shop in San Francisco that’s renowned for its innovative and unique ice cream creations.
For all its cacao-ey goodness and smoky complexity, the chocolate smoked sea salt ice cream is surprisingly easy to make.
For the ice cream base, caramelize sugar to a rich amber color, then add water and cream to make a smooth mixture. Whisk together egg yolks, sugar, and the cream mixture, and heat until it steams. Add cocoa powder and melted chocolate, strain, cool, and refrigerate.
Churn the frozen custard in an ice cream maker, fold in a little sea salt(smoked, of course), and enjoy the creamy, smoky-sweet treat that will make your taste buds dance!
Customizing your chocolate smoked salt ice cream
Let’s face it. Everyone’s been through this moment when mid-recipe, elbow-deep in the mixing bowl, you realize one crucial ingredient is missing from your pantry. Or maybe you’re just feeling a bit adventurous and want to add your unique twist to the dish.
Don’t worry. We’ve got the customization bit covered too!
Not a fan of chocolate? (No judgments, promise!). Simply swap the chocolate and cocoa powder for your favorite nut butter or store-bought caramel sauce.
You can also go for a simple vanilla flavor. If that is too plain for you, add the zest of some citrus fruits to the vanilla mix for a burst of flavor. The smoked sea salt will temper the sweet taste and flavor of vanilla and the sour notes of the citrus zest.
And what about smoked salt? It’s not easy to find smoked sea salt in regular stores.
You can easily substitute it with regular sea salt and a pinch of smoked paprika. This gives you that delightful smoky flavor without having to hunt down the original ingredient. Alternatively, you could use smoked sea salt substitutes such as flaky Maldon sea salt, known for its pyramid-like crystals.
CHOCOLATE SMOKED SALT ICE CREAM
Equipment
- Ice cream maker
- Saucepan
- Heatproof spatula
- Fine mesh strainer
- Whisk
Ingredients
- 1 3/4 cups granulated sugar
- 1/2 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 3 nos. egg yolks
- 1/2 cup unsweetened cocoa powder
- 4 ounces dark chocolate 70%, chopped
- 1 tbsp coarse smoked salt
Instructions
- Over medium-high heat, melt 3/4 cup sugar in a large saucepan until it turns deep amber (about 15 mins). Watch closely to avoid burning.
- Add water to stop the cooking process – beware of splattering. Stir until smooth.
- Lower the heat to medium, and add cream and milk to the saucepan. Heat until hot but not boiling.
- In another bowl, whisk together egg yolks and the remaining 1 cup of sugar. Pour half the hot cream mixture into the yolk mixture, whisking constantly.
- Put the yolk and cream mixture back into the saucepan. Cook over medium heat, stirring constantly (2-3 mins). Whisk in cocoa powder at the end.
- Place chopped chocolate in a heatproof bowl. Pour hot custard over it and whisk until smooth.
- Prepare an ice bath with a clean bowl fitted with a fine-mesh strainer. Strain the custard into the bowl in the ice bath. Cool by stirring occasionally.
- Once cooled, cover the custard and chill in the refrigerator for at least 1 hour or overnight.
- Transfer the ice cream custard to an ice cream machine and churn. Fold in smoked salt after churning. Serve immediately or freeze in an airtight container for up to 1 week.
Notes
- To make your ice cream even more chocolatey, simply add chocolate chunks or chips during the final minutes of churning.
- Toasted almonds or hazelnuts add a wonderful crunch and go beautifully with chocolate.
- You can drizzle some caramel or raspberry sauce for a delightful surprise with every bite.
- For the ultimate chocolate lover’s dessert experience, you can pair it with warm brownies or sandwich it between chocolate cookies.