Creamy chocolate ice cream with mascarpone and salted caramel

Name: Creamy chocolate ice cream with mascarpone and salted caramel
Prep time: 90 min
Total time: 90 min
Yield: 6 servings
Ingredients: 300 ml Whole milk; 400 ml 30% cream; 180 szt. Egg (whole); 150 g White sugar; 200 g 70% dark chocolate; 30 g Natural cocoa; 200 g Mascarpone; 50 g Butter (for caramel); 100 ml 30% cream (for caramel); 2 g Sea salt; 10 g Vanilla extract; 100 g Roasted hazelnuts; 20 g Chocolate shavings (decoration)

Wegetariańskie Desserts Main Dishes 90 min Medium 13 wyświetleń ~45.22 PLN - (0)

Description

Velvety, homemade chocolate ice cream inspired by the classics, yet elevated with a creamy mascarpone note and a layer of salted caramel. This combination of intense, bitter chocolate, a delicate cream and egg base, and slightly salty caramel creates a harmonious contrast of flavors — sweet, creamy, with a pleasant depth of cocoa and crunchy roasted nuts. Serve in cones, bowls, or as an elegant dessert after dinner; it pairs perfectly with hot espresso, fresh raspberries, or chocolate sauce. Visually, the ice cream looks stunning: dark, shiny caramel breaks through the smooth chocolate mass and creates appetizing layers.

Składniki (13)

Servings:

Whole milk 300 ml
30% cream 400 ml
Egg (whole) 3 szt.
White sugar 150 g
70% dark chocolate 200 g
Natural cocoa 30 g
Mascarpone 200 g
Butter (for caramel) 50 g
30% cream (for caramel) 100 ml
Sea salt 2 g
Vanilla extract 10 g
✨ Opcjonalne
Roasted hazelnuts 100 g
Chocolate shavings (decoration) 20 g

💰 Szacowany koszt dania: ~45.22 PLN (7.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the base

Weigh all the ingredients and prepare the utensils: a medium saucepan, a bowl with cold water (for the ice bath), a metal mixing bowl, and a spatula. In a separate bowl, break the chocolate into pieces. If you are using whole eggs, crack them into a bowl and lightly whisk with a fork to combine more easily with the hot mixture.

Ingredients: 70% dark chocolate, Egg (whole), Whole milk

Use a heatproof bowl to melt the chocolate in a water bath; prepare a large bowl with ice-cold water to quickly cool the mixture after pasteurization. Common mistakes: not having all the ingredients prepared before starting — everything should be within reach.

Ice cream base (pasteurization and caramelization of sugar)

In a saucepan over medium heat, heat the milk (300 ml) and 200 ml of cream (set aside from the total amount) together with the cocoa (30 g). Whisk to dissolve the cocoa and prevent lumps from forming. Heat until steam begins to rise and the mixture is hot, but do not let it boil (about 80°C — the mixture should be slightly steaming).

Ingredients: Whole milk, 30% cream, Natural cocoa

Use a candy thermometer if you have one; otherwise, watch for the mixture to steam and be hot to the touch (the pot handle). Do not boil the mixture! If you don't have a thermometer, keep it on medium heat and stir every 30 seconds.

Ice cream base (combining egg yolks and sugar)

In a separate bowl, mix whole eggs (180 g) with sugar (150 g). Whisk for about 1-2 minutes until the mixture becomes lighter in color and the sugar partially dissolves — it doesn't need to be whipped to a foam, just make it uniform.

Ingredients: Egg (whole), White sugar

Use a whisk or mixer on low speed. A common mistake is adding the hot mixture to the eggs too quickly — always temper the eggs.

Ice cream base (tempering and cooking the cream)

Slowly pour the hot mixture of milk and cocoa into the beaten eggs with a spoon, while constantly whisking vigorously (tempering). Pour in batches for 2-3 minutes, until about half of the liquid is added and the mixture begins to even out. Then transfer the entire mixture back to the saucepan and heat over low heat, stirring with a wooden spoon, until the mixture thickens enough that a trail remains when you drag the spoon across the bottom (this usually takes 5-8 minutes). Do not allow it to boil - if bubbles appear, immediately reduce the heat.

Ingredients: Egg (whole), Whole milk, 30% cream, White sugar, Natural cocoa

Use a wooden spoon or silicone spatula; it's best to have a thermometer and stop heating at 82-85°C. The mixture is ready when the coating on the spoon holds and leaves a clear trace.

Ice cream base (adding chocolate and mascarpone)

Remove the saucepan from the heat and immediately add the broken chocolate (200 g). Gently stir until the chocolate is completely melted and a smooth, glossy mixture is achieved. Then add the mascarpone (200 g) in portions, mixing until fully combined and a uniform consistency is reached. Finally, add the vanilla extract (10 ml).

Ingredients: 70% dark chocolate, Mascarpone, Vanilla extract

Melt the chocolate slowly — stirring too quickly at too high a temperature can cause separation. If the mixture seems too hot, transfer the bowl to an ice water bath and stir until cooled.

Cooling the base

Transfer the bowl with the mixture to an ice bath (a bowl with ice and cold water). Stir every few minutes until the mixture cools to room temperature, then cover with plastic wrap so that the wrap touches the surface of the cream (this will prevent a skin from forming). Place in the refrigerator for at least 2 hours, preferably for 4 hours or overnight.

Ingredients: Mascarpone, 70% dark chocolate

If you're in a hurry, you can speed up the cooling process by placing the bowl over a larger bowl filled with ice and salt (be careful). It is very important that the base is well chilled before freezing in the ice cream maker.

Salted caramel

In a heavy-bottomed saucepan, melt 100 g of sugar over medium heat, watching as crystals first form, then turn into a liquid amber syrup. When the sugar reaches a golden amber color (after 6-8 minutes), immediately add the chopped butter (50 g) and stir until it melts. Then, slowly pour in the warmed cream (100 ml) into the caramel, holding the saucepan to the side and stirring — be careful, the mixture will bubble vigorously. Finally, add the sea salt (2 g), mix, and set aside to cool slightly.

Ingredients: White sugar, Butter (for caramel), 30% cream (for caramel), Sea salt

Use a heavy-bottomed saucepan and a wooden spoon; be careful of hot caramel splattering. If the caramel starts to burn at the edges, reduce the heat. The caramel should be liquid and slightly thickening after cooling.

Crispy nuts (optional)

If you are using hazelnuts (100 g), toast them in a dry pan over medium heat for 4-6 minutes, shaking the pan frequently, until the skins start to crack and the nuts become fragrant. Transfer to a board, wrap in a cloth, and rub to remove the loose skins. Chop or dice to a thickness of 2-3 mm. You can lightly salt and sauté with 5 g of butter for extra flavor.

Ingredients: Roasted hazelnuts

Use a medium non-stick skillet. Be careful — the nuts can burn quickly; keep the skillet moving. Additionally, you can add nuts to enhance flavor/texture.

Mixing and freezing

Take the chilled ice cream base out of the fridge. If you have an ice cream maker, pour the mixture into the bowl and turn it on according to the manufacturer's instructions for 20-30 minutes, until the ice cream reaches a soft-serve consistency. If you don't have a machine, pour the mixture into a flat container (preferably metal), place it in the freezer, and vigorously mix with a whisk or hand mixer every 30 minutes for the first 2 hours to break up the ice crystals and achieve a creamy texture.

Ingredients: 30% cream, Whole milk, Mascarpone, 70% dark chocolate

Use an ice cream machine for the most uniform texture; if mixing by hand, be systematic and do not skip mixing, otherwise crystals will form. A common mistake is adding caramel too early — it's better to do it in layers at the end.

Layer assembly

When the ice cream reaches a soft-serve consistency, transfer part of the mixture to a freezing container (about a 2 cm layer). Drizzle thin strips of slightly cooled caramel (about half of the prepared amount) and sprinkle with some chopped nuts if using. Add another layer of ice cream and repeat, creating a spiral pattern with the caramel. Leave about 1 cm of space at the top so the ice cream can expand while freezing. Seal tightly and place in the freezer for at least 4 hours, preferably overnight.

Ingredients: 30% cream (for caramel), Sea salt, Roasted hazelnuts, White sugar

Use a spatula to smooth the surface; to create nice layers, use a caramel spoon and a metal spatula. A common mistake is pouring hot caramel directly onto the ice cream — the caramel must be cooled to a warm temperature.

Serving

Take the ice cream out of the freezer 10-15 minutes before serving to let it soften slightly. Scoop the well-chilled ice cream with a scoop that has been dipped in hot water (wipe it) to get nice balls. Decorate with chocolate shavings and a few toasted nuts. You can also drizzle a bit of cooled caramel on top.

Ingredients: Chocolate shavings (decoration), Roasted hazelnuts, 30% cream (for caramel)

Use an ice cream scoop dipped in hot water and quickly scoop; this creates aesthetic balls. Avoid letting the ice cream sit out for too long after taking it out — serve quickly to maintain the texture.

Fun Fact

💡

Ice cream as a dessert has a long history — in versions with egg custard, it is close to Italian gelato and French 'crème glacée'. The addition of mascarpone combines the Italian character of the dessert with a classic, velvety texture, while salted caramel is a relatively new trend that gained popularity in the early 21st century, blending the contrasts of salty and sweet.

Best for

Letnie przyjęcie Urodziny Deser po kolacji romantycznej

Tips

🍽️ Serving

Serve the ice cream in well-chilled bowls or in a waffle. For contrast, add fresh fruits (raspberries, strawberries) or hot espresso as affogato. To achieve a marbled effect, drizzle a thin stream of caramel over the layers of ice cream just before freezing.

🥡 Storage

Store ice cream in an airtight container (preferably metal) in the freezer. Use within 2 weeks for the best quality. To make scooping easier, take the container out 10-15 minutes before serving; avoid repeated thawing and refreezing, which causes crystallization.

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Ingredients (13)

Servings:

Whole milk 300 ml ~1.80 zł
30% cream 400 ml ~6.00 zł
Egg (whole) 3 szt. ~0.90 zł
White sugar 150 g ~3.00 zł
70% dark chocolate 200 g ~12.00 zł
Natural cocoa 30 g ~0.90 zł
Mascarpone 200 g ~7.60 zł
Butter (for caramel) 50 g ~2.00 zł
30% cream (for caramel) 100 ml ~2.50 zł
Sea salt 2 g ~0.02 zł
Vanilla extract 10 g ~1.50 zł
✨ Opcjonalne
Roasted hazelnuts 100 g ~6.00 zł
Chocolate shavings (decoration) 20 g ~1.00 zł

💰 Szacowany koszt dania: ~45.22 PLN (7.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

5941 kcal

Kalorie

Białko 90.4g

Węglowodany 295.7g

Tłuszcze 493.0g

🔥

341 kcal

Kalorie

Białko 5.2g

Węglowodany 17.0g

Tłuszcze 28.3g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

120 min

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