Triple Chocolate Ice Cream with Salted Caramel and Brownie Chunks

Preheat the oven to 175°C (fan). Prepare a small baking dish, such as a loaf pan measuring 20x10 cm, and line it with parchment paper so that the paper extends beyond the edges - this will make it easier to remove the cake. In a small saucepan over low heat, melt 60g of butter and 80g of dark chocolate (70%), stirring occasionally with a silicone spatula until you achieve a smooth, glossy mixture. Remove from heat and let it cool for 5 minutes.

In a separate medium bowl, place one egg and 100g of fine sugar. Using a hand whisk, vigorously beat the ingredients for about 2-3 minutes until the mixture becomes lighter, fluffy, and doubles in volume. Slowly pour the cooled chocolate mixture into the beaten egg in a thin stream, while continuously whisking to combine the ingredients and prevent the egg from curdling.

Sift 40g of all-purpose flour and a pinch of salt into the egg-chocolate mixture through a fine sieve. Using a silicone spatula, very gently fold the flour into the mixture, making motions from the bottom of the bowl upwards. Mix only until no dry flour is visible. Pour the batter into the prepared pan and smooth the top. Bake for 20-22 minutes. The brownie is ready when the edges are set and the center is still slightly moist (a toothpick inserted should come out coated with wet crumbs, not raw batter). Let it cool completely in the pan, then cut into small cubes (about 1x1 cm).

In a saucepan with a thick, light-colored bottom, place 150g of sugar and spread it evenly. Heat over medium heat without stirring until the sugar at the edges starts to melt. Then you can gently move the saucepan to allow the melting sugar to cover the rest of the crystals. Once all the sugar has dissolved and has a beautiful amber color, immediately remove it from the heat. Add 50g of diced butter and vigorously mix with a whisk (be careful, it will splatter a lot!).

In a separate small saucepan, heat 100ml of 36% heavy cream - it should be hot but not boiling. Very slowly, in a thin stream, pour the hot cream into the sugar-butter mixture, constantly whisking vigorously. The caramel will bubble vigorously. Once you have added all the cream, return the pot to low heat and warm for about a minute, stirring until the sauce is smooth. Remove from heat, add 3g of sea salt and optionally half a teaspoon of vanilla extract. Mix and set aside to cool completely.

In a medium pot, place 400ml of heavy cream (36%) and 250ml of milk. Sift in 30g of cocoa powder and mix with a whisk to avoid lumps. Heat over medium power, stirring frequently, until the liquid is very hot, but do not bring to a boil (small bubbles will start to appear at the edges). Remove from heat.

In a large, heatproof bowl, place 5 egg yolks and the remaining 150g of sugar. Using a hand mixer or whisk, beat the ingredients for 3-4 minutes until the mixture becomes thick, pale, and creamy (it should leave a distinct trace on the surface, known as a 'ribbon'). Now comes the crucial moment - tempering the yolks. Very slowly, pour in one ladle of the hot milk and cocoa mixture into the yolk mixture, while continuously whisking vigorously. Repeat this process for 3-4 ladles.

Pour the tempered egg yolk mixture back into the pot with the rest of the chocolate liquid. Place the pot on low heat and warm it, constantly stirring with a silicone spatula, scraping the bottom and sides of the pot. Cook for 5-8 minutes, until the cream thickens and coats the back of a spoon (when you run your finger through it, a clean path should remain). Do not let it boil! Remove from heat.

Prepare a large bowl with cold water and ice cubes (ice bath). Finely chop 100g of dark chocolate and 50g of milk chocolate, and place them in a clean, heatproof bowl. Pour the hot chocolate cream through a fine sieve directly onto the chopped chocolate. Let it sit for 2 minutes, then gently stir until all the chocolate is melted and the mixture is perfectly smooth. Optionally, add the remaining vanilla extract now. Place the bowl with the mixture in the ice bath and stir occasionally until it cools completely. Cover with plastic wrap so that it touches the surface of the cream and refrigerate for at least 4 hours, preferably overnight.

Pour the chilled ice cream base into the ice cream machine and churn according to the manufacturer's instructions, usually for 20-30 minutes, until the ice cream reaches the consistency of very thick, soft cream (soft-serve). In the last 2 minutes of churning, add the prepared and chilled brownie pieces.

Prepare a freezing container (preferably rectangular). Spread 1/3 of the ice cream on the bottom. Drizzle it with a few tablespoons of cooled salted caramel, creating swirls. Add another 1/3 of the ice cream, again drizzling with caramel. Finish with the last layer of ice cream and the remaining caramel on top. Using a knife or a skewer, make a few movements in the mixture to slightly swirl the caramel and create a marbled pattern. Cover the container tightly and place it in the freezer for at least 4-6 hours, until the ice cream is completely firm.