Chocolate ice cream with marshmallows, almonds and caramel layer
4 servings
60 minutes
Chocolate ice cream with marshmallows, almonds, and caramel layer is a refined dessert that combines the tenderness of creamy ice cream with vibrant textural contrasts. Its roots trace back to European tradition where chocolate is seen as a symbol of sophistication and caramel embodies sweet elegance. The deep chocolate flavor unfolds in harmony with the softness of marshmallows, crunchy almond pieces, and delicate caramel. Vanilla and chocolate notes perfectly blend with a subtle nutty aroma while the caramel layer adds special richness. This dessert is not only a delight for gourmets but also a comfort in moments when something truly special is desired.
1
For the caramel layer, heat a large thick-bottomed pan, pour 100 grams of sugar onto its dry surface, and caramelize it over low heat. Once the bottom layer of sugar becomes liquid, gently mix it with the still solid top layer of sugar and continue until all the sugar turns into liquid syrup. Then caramelize the syrup over low heat, stirring, until it takes on a bronze hue, then immediately remove from heat.
- Sugar: 215 g
2
Carefully pour 180 ml of room temperature cream into the resulting caramel while vigorously stirring to fully combine the two substances. The symbiosis of hot caramel and cold cream always creates a sizzling-splashing effect, so be cautious. If the caramel does not fully mix with the cream and hardens into separate segments, return the pan to heat and cook while stirring until the sauce completely dissolves in the cream.
- Cream 35%: 380 ml
3
For chocolate sauce, in a small saucepan over medium heat, combine 80 ml of water, 45 grams of sugar, and cocoa powder; boil for 2 minutes. Add crushed chocolate and cook until dissolved and smooth.
- Milk 3.2%: 200 ml
- Sugar: 215 g
- Cocoa powder: 20 g
- Dark chocolate: 30 g
4
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
5
For the ice cream, in a small saucepan over medium heat, combine the remaining cream and milk, 70 grams of sugar, a pinch of salt, stir and bring almost to a boil. Add the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and chocolate sauce, and mix until glossy and smooth. Cool to room temperature and then refrigerate overnight.
- Cream 35%: 380 ml
- Milk 3.2%: 200 ml
- Sugar: 215 g
- Salt: pinch
- Cream cheese: 50 g
- Dark chocolate: 30 g
6
Freeze in the freezer for ice cream according to the instructions, adding mini marshmallows and chopped almonds in the last few minutes of freezing. Transfer to a container, alternating layers of ice cream and pockets of caramel sauce (half the volume that was prepared), and place in the freezer for at least 5 hours to firm up.
- Marshmallow: 25 g
- Roasted almonds: 45 g
- Sugar: 215 g