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chocolate sea salt ice cream

 

Welcome to day 2 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. It’s going to be an epic week full of frozen treats!

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Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

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Here’s what is up for grabs, One Winner Takes All:

Stop by to visit all our Day 2 Ice Cream Week Participants:

a Rafflecopter giveaway

And Ice Cream Week continues! This week I wanted to show you two different types of ice cream styles. Today’s ice cream is a Philly style ice cream. Philly style ice cream doesn’t contain eggs, and is a base of cream, sugar, and milk. When coming up with a flavor profile for today’s recipe, I was thinking of recent sweet flavors I’d tasted in the past few weeks. A couple weeks ago one of my friends gave me some chocolate covered almonds dusted with sea salt and loved them. That’s my inspiration for this recipe. It uses dark chocolate and sea salt to bring together a wonderful combo of sweet and salty. I love serving it with some fresh whipped cream and sprinkled sea salt to really elevate the ice cream. I hope you enjoy this dark chocolate sea salt ice cream recipe!


Dark Chocolate Sea Salt Ice Cream



Cook time: 10 minutes
Inactive prep time: 6 hours

Ingredients:







1 pintheavy cream
4 oz70% dark chocolate
1/2 cupgranulated sugar
1 tspsea salt
1 cup2% milk

Instructions:


  1. Pour the heavy cream into a small pot and turn the heat to medium low. Chop the dark chocolate and add to the cream. Stir in the sugar and sea salt, and stir until the chocolate has melted.

  2. Once the chocolate is melted, remove it from the heat and transfer to a bowl. Stir in the milk and refrigerate for 2 hours.

  3. Prepare your ice cream maker and pour the cream into the maker. Follow your maker’s instructions to churn the ice cream.


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