Summer Dessert: Chocolate Salted Caramel Ice-Cream Cake

Image via: SBS

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Total time: 6 hours 30 minutes

Yields: 10 servings

Ingredients

3 cups pure cream

1 cup milk

8 egg yolks

1 ¼ cups caster sugar

300g finely chopped dark chocolate

¼ teaspoon sea salt

1 cup extra pure cream

1 teaspoon instant coffee powder

Fresh raspberries or strawberries to serve, optional

Grated dark chocolate to serve

Image via: Bakers Corner

Procedure

1. Heat milk and cream in a saucepan over medium heat. Bring it to simmer but don’t boil. Remove from the heat.
2. Using an electric mixer, beat 1 cup sugar and egg yolks until very thick and pale. Gradually add the hot cream mixture in a thin, steady stream while beating. Return to a fresh saucepan over medium heat. Cook, stirring constantly for approximately 5 minutes or until mixture thickens. Remove from the heat.
3. In a heatproof bowl, place 100g of chocolate. Pour over ½ of the hot custard. Stir until the chocolate melts and the mixture turns smooth and well combined. Set aside to cool.
4. Meanwhile, in a saucepan over medium heat, place remaining sugar. Cook, stir occasionally for 4-5 minutes or until sugar is melted and caramelizes. Slowly stir in ¼ cup cold water and return mixture to heat. Again cook for 2 minutes or until toffee dissolves completely. Add to the remaining custard mixture and stir in salt.
5. Place caramel ice creams and chocolate into 2 separate airtight containers. Cover and freeze for 6 hours or until set.
6. Line a 6.5 cm deep, 7 cup capacity loaf pan with a plastic wrap, allowing the sides to overhang. Slowly transfer ½ of the caramel ice cream to a food processor and process until smooth. Spoon over the prepared pan, and level. Cover and freeze for 30 minutes or until just firm.
7. Transfer chocolate ice cream to the food processor. Process until smooth and spoon over caramel layer in the pan. Spread to level. Cover and freeze for half hour or until firm. Repeat the process with remaining caramel ice cream. Cover and freeze for four hours or until set.
8. In a saucepan, combine remaining chocolate, cream, and coffee over low heat. Cook, stirring until smooth and well combined. Let it stand for 10 -15 minutes. Turn out ice cream onto a serving plate. Top with raspberries or strawberries if desired and grated chocolate. Drizzle with sauce. Serve immediately.

For the ultimate dessert decadence, try this chocolate, salted caramel ice cream cake. We guarantee it will become your summer dessert favorite.

For more desserts on Stagetecture, click here.

Toys are great for kids but the rest can well be pleased with a food gift this Christmas. It’s a great time to show your culinary skills and impress your loved ones with what you learned in the kitchen. Food gifts are definitely getting popular because of the thought that you did the cooking by yourself for them. It’s the effort and time you spent that really makes this idea so impressive.

If you are still looking for a perfect recipe, try this Christmas desserts: rum chocolate caramel swirl fudge recipe. It’s an easy to make recipe that you can bake at home. You will definitely love its mouth-watering look, sweet fudge taste and caramelized texture.

Rum Chocolate Caramel Swirl Fudge 

Image via: M Bakes

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Ingredients

Parchment paper
3/4 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1/3 cup heavy cream
2 tablespoons butter
2 (14-oz.) cans sweetened condensed milk
2 (12-oz.) packages semisweet chocolate morsels
1/4 cup dark rum
2 1/2 tablespoons butter
1/4 teaspoon table salt
Wax paper

Procedure

1. Line a 9-inch square pan with parchment paper; grease paper.
2. Bring sugar, water, and lemon juice to a boil in a small saucepan over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown (Do not stir.)
3. Stir in cream and 2 Tbsp. butter; remove from heat. Let stand, stirring constantly, until no longer bubbling. Microwave sweetened condensed milk and semisweet chocolate morsels in a large microwave-safe bowl at HIGH 3 minutes, stirring at 1-minute intervals.
4. Stir in rum, 2 1/2 Tbsp. butter, and salt. Immediately pour into prepared pan. Immediately pour caramel over chocolate mixture; gently swirl with a knife.
5. Chill 2 to 4 hours. Cut into pieces; wrap in wax paper. Store in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.

The whole ingredients can make 1 (9-inch) pan. When everything is ready, packed the Rum Chocolate Caramel Swirl Fudge Recipe in a mini cupcake liner to make it more presentable. Include holiday candies in your package to add color and sweetness.

For more dessert ideas on Stagetecture, click here.

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