Chocolate Caramel Cheesecake Ice Cream

Stacy said she wanted chocolate caramel cheesecake ice cream. So I Googled it, and found this recipe. Within 24 hours she had her ice cream, and it's RICH and phenomenal. Remember--ice cream really isn't that difficult to make --Mark

Ingredients

1 cup heavy cream

2 T cocoa powder

4 oz semi-sweet chocolate

1/2 caramel sauce (this recipe is fantastic)

1/2 cup whole milk

1/4 cup sugar

pinch of salt

2 egg yolks

1/4 tsp vanilla

8 oz cream cheese, softened

Instructions

In a large saucepan, whisk 1/2 cup of the cream and cocoa powder. Heat until the mixture starts to boil, whisking to blend in the cocoa. Remove from the heat and whisk in the chocolate until melted. Whisk in 1/4 cup caramel sauce and remaining 1/2 cup cream. Pour the mixture into a large bowl and let cool.

In the same large saucepan, heat up the milk, sugar, and salt. In a separate small bowl, whisk together the egg yolks. Slowly add some of the warm milk into yolks, whisking constantly, then scrape back into the saucepan.

Heat the milk mixture over medium heat, whisking often, until the mixture thickens and coats the back of a spoon. Pour through a strainer into the chocolate mixture and stir until smooth then add the vanilla. Place the bowl in an ice bath and cool until room temperature.

In a blender, blend together the cream cheese and chocolate mixture (it'll be thick like pudding). Chill the mixture in the refrigerator until cold. Freeze according to your ice cream maker's instructions. Once fully churned, layer in a freezer-proof container with the remaining 1/4 cup caramel sauce.

Notes

I doubled the recipe and it wasn't enough. Quadruple it and enjoy a lot.