No-Churn Homemade Ice Cream with Chocolate Caramel Layer

Directions

1. 1

   Place a loaf pan directly on the stove over medium heat. Add the 10 tablespoons of sugar and let it melt undisturbed into a deep golden caramel. Tilt the pan to coat the base evenly, then remove from heat.

2. 2

   In a small saucepan, whisk together the water and cocoa powder and bring to a boil. Pour the hot chocolate mixture over the caramel, stir gently, and freeze for 30 minutes until slightly set.

3. 3

   Whisk the condensed milk, whole milk, egg yolks, and cornstarch in a saucepan over medium heat, stirring constantly until the mixture thickens into a smooth custard. Allow to cool completely before using.

4. 4

   Beat the egg whites to stiff peaks. Gently fold in the 3 tablespoons of sugar and the heavy cream with a spatula, keeping the mixture light and airy.

5. 5

   Fold the cooled custard into the egg white mixture in three additions, using slow, sweeping motions to preserve the volume.

6. 6

   Pour the cream mixture over the chocolate layer in the pan. Cover tightly with plastic wrap and freeze overnight, or for at least 8 hours.

7. 7

   To unmold, briefly pass the bottom of the pan over an open flame or under warm running water for a few seconds. Invert onto a serving platter and serve immediately.