Freckled Chocolate Ice Cream

Ice Cream Base:
1/2 cup (100 g) granulated sugar
2 T dry milk powder
1/4 tsp xanthan gum
2 T (41 g) light corn syrup
1-1/3 cup (325 g) whole milk
1-1/3 cup (320 g) heavy cream

Combine the sugar, dry milk and xanthan gum in a small bowl and stir well.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about three minutes. Remove the pot from the heat.

Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least six hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to one week or in the freezer for up to three months. Before using the frozen base, be sure to fully thaw.

Freckled Chocolate Ice Cream
1-1/4 tsp flaky sea salt
2 T granulated sugar
5 oz (142 g) dark chocolate, chopped into chip-size pieces
3 cups (600 g) Ice Cream Base
1 tsp vegetable oil
1/4 cup (59 g) water

In a medium (1-1/2 quart) saucepan, heat the water, salt and the sugar over medium-high heat until the water gives off steam but isn’t yet bubbling, about one minute. Remove the pan from the heat, add 3 oz (about 1/2 cup) of the chopped chocolate and stir until the chocolate is completely melted. Let it cool to room temperature (allow an hour). Pour in the ice cream base, then use a whisk or stick blender to mix or blend until smooth. Chill in the fridge until cold if using a pre-frozen bowl machine.

Pour the mixture into an ice cream maker and churn just until it has the texture of soft serve.

While the ice cream is churning, pour an inch or so of water into a small saucepan and bring it to a simmer over medium high heat. Combine the remaining 2 oz. (about 1/3 cup) chocolate pieces and the vegetable oil in a heatproof bowl. Put the bowl over the saucepan (make sure the bottom of the bowl doesn’t touch the water). Reduce the heat to low, and heat, stirring occasionally, until the chocolate is completely melted. Take the pan off the heat but leave the bowl on top. The chocolate will stay warm until the ice cream has finished churning.

Once the ice cream is at soft-soft serve texture, lift the bowl of melted chocolate from the pan and dry the bottom of the bowl. With the machine still running, pour the melted chocolate through the chute in a very thin, steady stream. The warm chocolate will scatter and harden into freckles when it hits the cold ice cream.

Quickly transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least six hours. It will keep for up to three months.

Recipe magic from Tyler Malek and JJ Goode over at Salt and Straw