You thought salted caramel could get any better, but then we added chocolate...
1 cup of 2% milk
1¾ cup heavy cream
1 tbsp. cornstarch
½ cup granulated sugar
2 tsp. instant coffee
¾ tsp. salt, I recommend Alaea Hawaiian sea salt
2 tsp. vanilla extract
two 1 oz. packets (1/3 cup) of Salted Caramel Hot Cocoa powder made by Starbucks, sold in grocery stores
3.5 oz. bar of dark chocolate, chopped into small pieces
In a small bowl mix together cornstarch and about 2 tablespoons of milk from the 1 cup reserved for the ice cream. Stir until cornstarch is dissolved and set aside.
Pour milk, sugar and heavy cream into a medium size saucepan on medium heat. Whisk together to begin incorporating sugar and bring to a low boil. After the sugar is dissolved, about 3-4 minutes, remove from heat.
Whisk in cornstarch, then return the saucepan to the stove.
Bring the milk mixture back to a boil, cooking over medium high heat until the milk begins to slightly thicken. This will take about 2 minutes.
Remove from heat and whisk in coffee, salt, vanilla and cocoa powder.
Next whisk in chopped chocolate in two parts.
After your base is thoroughly mixed, prepare a large bowl with ice and water. This will be for your ice bath to cool down the base before refrigerating.
Place your saucepan into the ice bath, letting the ice and water reach ¾ of the way up the side of your saucepan. Whisk your base once in awhile for about 20 minutes.
Cover and refrigerate until base is chilled, about 4 hours, or you can let the base sit in the fridge overnight.
After chilled, pour your ice cream base into your ice cream maker and follow the manufacturer’s instructions for churning.
Once finished, place in a covered container to freeze until completely firm. This takes at least 4 hours.