A Dedication... well it was supposed to be.
I really wanted to dedicate this blog post to my sister and my sister-in-law. You see they both have their own blogs too. My sister is kind of using her blog like it's a journal. We get to see inside some of her own inner-journey. My Sis' Mel has two gorgeous kids, works and has recently fallen in love with gardening. I love seeing the pics on her blog and these beauties (recently taken in my own garden) are dedicated to her. It means so much to me that she is doing her blog and I'm inspired by the honesty that she writes with. 
My Sis-in-law is also an inspiration. She has a blog too. Her blog is about writing and yes... she is a writer. Her first novel was published about 2 years ago and she has been working ever since. She also works, has 3 gorgeous kids and is married to my brother (I won't comment ;-) I can't imagine how she juggles everything and still manages to keep up with a blog that is inspiring a lot of other people to write as well! My Sis-in-law is gaga about chocolate and this post was supposed to be about chocolate.
And it is.
Sort of.
There is chocolate in it.
To be honest, I just couldn't resist this ice cream. Thoughts of summer (I might be seeing them this summer - they all live in Calgary which is pretty far from T.O.) and the sounds of this recipe just caught me and I couldn't walk away. Who can resist caramel and chocolate. I won't lie to you, this recipe called for a little bit of fiddling. Really though, not only was the fiddling more time consuming than difficult, it was MORE than worth it. You must try this ice cream. I wish that I could send it out to my Sis-in-law and my Sis ('cause I think that she might also LOVE this one) so that we could all enjoy it together.
Chocolate Chip Salted Butter Caramel Ice Cream
adapted from Technicolor Kitchen
2 cups whole milk
1 1/2 cups sugar
4 tbsp salted butter (I didn't have so I used unsalted butter and upped the salt content to 1 tsp)
scant 1/2 tsp sea salt (I used Fleur de Sel)
1 cup heavy cream
5 lg egg yolks
3/4 tsp vanilla
1 cup dark chocolate, chopped
Make an ice bath - fill a lg bowl 1/3 full with ice cubes and add enough water to make them float. In a smaller bowl pour 1 cup of milk and place on top of the ice cubes with a seive at the ready.
In a medium sized sauce pan (heavy bottomed) begin to cook the sugar over medium heat. As it begins to melt stir until it's dissolved. (the lumps will melt) Continue to stir occasionally until the mixture begins to go brown and starts to smell like it's going to burn. Remove from heat and add the butter and salt. Once butter is melted then add in the cream (slowly, stir as much as you can) and the rest of the milk. Return to the heat.
Whisk the yolks in a small bowl and gradually add to the caramel mixture (could just add some of the caramel mixture to the egg yolks first and then add the whole thing back into the pot on the stove) making sure that the yolks will not cook on contact. Stir the whole mixture constantly until it reaches about 170 degrees F (use the spoon trick - if the mixture doesn't come back together once you run your finger through it off the back of a spoon then it's pretty much ready)
Remove from the heat and pour through the seive into the bowl of chilled milk. Mix thoroughly and add the vanilla. Cover the mixture with cling-wrap (right on top of the custard so that a film doesn't form on the top) and continue to chill in the ice bath. Once it's cooled enough put it to refridgerate for about 8 hrs or until completely cooled.
Melt the chocolate in a double boiler and cool slightly.
Pour ice cream into ice cream maker and churn until it starts looking solid. Once it looks ready to put into freezer containers, add the melted chocolate and stir just enough to create a ripple.
Pour into freezer containers and freeze for about 4 hrs.
Thaw just a bit before scooping...
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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3 comments:
Seriously Chocolate and Caramel - how could you resist :)
Wow! I was pretty emotional reading the lovely words you wrote. Thank you. I must admit, I have always looked up to you and admire all that you have accomplished as a person; Mother, Wife, Artist and Teacher. Love you with you all my heart!!
I mean it about both of you - thanks for leaving a comment too!!! Steena - seriously, I do have a chocolate cake in the works for you!!!
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