Warm Weather Entertaining: Dessert That'll Make You Melt

Salted Caramel Ice Cream with Chocolate and Sea Salt Cookies

This insanely delicious dessert is just about perfection. The pairing of the sweet, luscious ice cream with the small bite of rich chocolate cookie makes my heart melt faster than a scoop on a summer day. It’s the kind of dessert that makes you want to go back for seconds. And when we made it during my last cooking class, I did.

Although this is the final element of a cooking class I took from First Class Cooking called Warm Weather Entertaining, it was the real standout so I wanted to share it first. Yum!

Some notes on the recipes

Ice cream: While the little bits of praline (hardened caramel) do add to the ice cream, I don’t think they’re necessary. Next time I make the ice cream, I will omit this element. The ice cream is damn tasty enough without it.

Cookies: These are incredibly rich. Next time I would definitely do the suggested alternate of 4 oz. of chocolate and 2 oz. of cocoa nibs, or even 3/3 and see how that works out.

Salted Caramel Ice Cream

Make caramel swirl: Line a baking sheet with a silicone mat or brush lightly with oil. In a large, deep-sided skillet or shallow saucepan, spread the sugar evenly across the bottom. Heat over low, until edges begin to melt. Use a silicone spatula (or simply shimmy the pan) to gently fold the edges over the center, until everything is melted. Cook until golden.

Sprinkle in the sea salt but don’t stir. Without pausing, pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to spread the caramel as thinly as possible. Set aside to harden and cool.

Make ice cream: Place medium metal bowl within a larger bowl filled with cold water and ice cubes (an ice bath). Place one cup of the milk in the inner bowl.

In the same skillet or pan as before, spread sugar in an even layer. Cook over moderate heat, until caramelized. Once golden, remove from heat and stir in the butter and salt until butter is melted, then gradually whisk in the cream. Stir in the remaining cup of whole milk (keeping the one cup in the ice bath). If the caramel seizes (bubbles up) when you add the dairy, return it to low heat and gently whisk to get rid of clumps.

In a small bowl whisk the yolks until they’re pale yellow and smooth. Pour about 1/4 cup of the warm caramel mixture over the yolks, stirring constantly. Add an additional cup of the caramel, whisking to combine. Scrape the warmed yolks into the saucepan and cook the custard using a wooden spoon, stirring constantly (scraping the bottom as you stir) until the mixture thickens (when done, you should be able to draw an S on the back of the spoon and have it hold its shape).

Pour the custard through a strainer into the milk set over the ice bath. Add the vanilla (I forgot this but it didn’t seem to matter), then stir frequently until the mixture is cooled down. Refrigerate an hour or overnight.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened caramel praline into very little bits and add them in. The caramel should turn slightly gooey.

Ingredients for Caramel Swirl:
1/2 cup sugar
3/4 tsp good quality sea salt, such as Maldon

Ingredients for the Ice Cream:
2 cups whole milk, divided
1 1/2 cups sugar
4 tbsp salted butter
Scant 1/2 tsp sea salt
1 cup heavy cream
5 large eggs yolks
3/4 tsp vanilla extract

Chocolate and Sea Salt Cookies


Note: Consider adding cocoa nibs to the batter in place of (or in addition to) the chocolate bits.

In a large bowl, combine the flour, cocoa and baking powder and stir to blend.

In a mixer, beat the butter and sugar together until very pale and smooth, about 4 minutes. Add the flour-cocoa mixture by hand or on very low speed and mix just until incorporated. Add the chopped chocolate, vanilla and crushed sea salt and mix just until incorporated.

Divide the dough into 3 or four quantities. On a clean board, roll the dough into a 1-inch round log. Wrap in plastic and smooth out the edges (or make square, if preferred). Place in the refrigerator for 1 hour or up to 3 days. Repeat with the remaining dough.

Preheat the oven to 300˚ and line 2 baking sheets with silicone mats or parchment. Remove the logs from the fridge and with a sharp knife slice into ¼-inch thick rounds. Lay the rounds on the baking sheets and cook for 15-18 minutes.

Transfer the cookies onto cooling racks to cool before eating.

Ingredients:

1 3/4 cups plus 1 tbsp flour
1/2 cup plus 1 tbsp unsweetened cocoa powder

3/4 tsp baking powder

1 cup (2 sticks) unsalted butter at room temperature

3/4 cup sugar

6 ounces good quality bittersweet chocolate, coarsely chopped

1 tsp pure vanilla extract

1 tsp flaky sea salt, crushed in mortar and pestle

Both recipes from First Class Cooking.