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!

Ingredients:
1 pint heavy cream
4 oz 70% dark chocolate
1/2 cup granulated sugar
1 tsp sea salt
1 cup 2% milk

Instructions:
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.
Once the chocolate is melted, remove it from the heat and transfer to a bowl. Stir in the milk and refrigerate for 2 hours.
Prepare your ice cream maker and pour the cream into the maker. Follow your maker’s instructions to churn the ice cream.