Salted Caramel Hot Chocolate Ice Cream

I had some heavy cream that needed a purpose before it spoiled, so homemade ice cream in December. Others may reserve ice cream for summer months, but I recall being pregnant with my first child and wanting nothing more than Coldstone Creamery ice cream for lunch during a blizzard. (And it's not just pregnant me that likes ice cream all year.)

I've had this recipe from Iowa Girl Eats bookmarked for more than a year. Perfect for this time of year, hot chocolate and ice cream.

Can you guess how many Caramello bars I ate (and snuck) as a child during our annual candy bar sales? That was my ultimate favorite of our candy bars to sell.

This is one of the easiest ice creams to make because it requires no eggs and careful, patient stirring.

Salted Caramel Hot Chocolate Ice Cream
2 cups heavy whipping cream
1 cup 2% milk
1/4 cup sugar
1/4 cup cocoa powder
1/2 tsp. coarse sea salt
4 oz. dark chocolate, finely chopped
1 king-sized Caramello Bar (2.7oz)
1 tsp. vanilla

Whisk together heavy whipping cream, milk, sugar, cocoa powder and sea salt in a large saucepan over medium heat. Bring to a simmer, whisking every so often. Add bittersweet chocolate and Caramello bar, crushing squares slightly with fingers, and whisk until melted and smooth. Remove pan from heat, and then stir in vanilla.

Pour mixture into a large glass bowl, and cover with plastic wrap directly on top to prevent a skin from forming. Cool slightly, and then chill completely, 4 hours or overnight. Freeze according to your ice cream maker's instructions.