Caramel Chocolate Ice Cream with Milk Foam

Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, caramel sauce, and salt. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is heated through (but not boiling).

Add the Chocolate: Once the base is warmed, remove from heat and stir in the dark chocolate chips or chunks, vanilla extract, and an additional 1/4 cup of caramel sauce. Stir until the chocolate is fully melted and the mixture is smooth.

Cool and Churn: Allow the ice cream mixture to cool to room temperature. Once cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

Prepare the Milk Foam: In a small saucepan or microwave, heat the 1/2 cup of whole milk until warm (not boiling). Use a frother or whisk to create a thick, foamy texture. Once foamed, stir in powdered sugar to sweeten.

Serve and Assemble: Scoop the chilled ice cream into bowls or cones. Spoon the milk foam on top of the ice cream. Drizzle with extra caramel sauce for an added touch of sweetness and richness.

Serving and Storage Tips: