Caramel Kit-Kat ice cream

A couple of weeks ago we had a small heat wave here in Ljubljana.
Nothing feels better then to cool off with a home made ice cream.

I don't make a lot of ice cream at home, mainly because I make it almost every day for a living.
This time I decided to spoil my husband and make it just for him. Because Kit-Kat is his favorite chocolate bar it was a must.

I made a salted caramel base, which goes well with chocolate in general. After the ice cream was almost done I added the chopped Kit-Kat pieces.

The ice cream was nice and fluffy, even after a few days in the freezer. It's a very simple recipe and I recommend you give it a try.

Caramel Kit-Kat ice cream

For the ice cream:

• 425g full-fat milk
• a good pinch of salt
• 114g heavy cream
• 143g egg yolks
• 117g + 40g white granulated sugar
• 2 Kit-Kat chocolate bars (chopped)

Making the ice cream:

Make a dry caramel from 117g sugar, until the cramel truns dark amber. Deglaze with warm milk and stir until all the caramel is dissolved. Meanwhile combine the yolks and 40g of sugar. Whisk until light and fluffy. Slowly pour the hot caramel mixture in the yolks while whisking constantly. Pour the mixture in a pot and cook until about 80°C, the mixture should thicken slightly. Be careful not to cook it too much, the eggs could scramble.

Pour the mixture through a sieve and add cream and salt. Blend with immersion blender until completely smooth. Place the mixture in the fridge to cool down, it should be cold (about 8°C) before making the ice cream. 

Make the ice cream according to your ice cream maker instructions. When the ice cream is almost done ad the chopped Kit-Kat chocolate bars.

Stir and pour the ice cream in a plastic container. Freeze until hard enough to make scoops.