Green & Black’s Peanut Mocha Ice Cream Sundae with Salted Caramel | Recipe

Green and Blacks Mocha Ice Cream Sundae

As you all know, TasteSpotting is working with Green & Black’s Organic chocolate this month — letting their new chocolate bar with caramelized peanuts and sea salt inspire new recipes. Last week we got down and decadent with a Chocolate Tart by WhatsGabyCooking. This week, Bonnie the Baker brings the goods with a Mocha Ice Cream Sundae with Salted Caramel.

There are a few things in life that I seldom go without if I can help it. Besides my family and friends, there is a short list of things that brighten my day. Two of them are coffee and ice cream.

Oh, and chocolate.

Oh wait, and peanuts.

I wish to goodness that I were kidding right now. That it’s not true that I groggily wake up and with eyes half open make the first cup of the day, or that for a snack I have been known to eat handful after handful after handful of trail mix. But I really do think that if I could only have these staples in my diet, I would be more than fine.

So you can imagine my utter excitement when Tastespotting needed a few tasters to try out Green & Black’s Organic Chocolate with Peanuts and a hint of sea salt. I felt like a kindergartener who was going to be picked to take home the class pet. “Pick me! Pick me!”

And they did.

I was thrilled because who doesn’t like chocolate that has caramelized peanuts? And I will honestly say this might be the best chocolate I have ever had. It’s a milk chocolate bar that has peanuts covered in caramel with a hint of sea salt. I know. I could hardly contain myself either.

And so I did what I normally do with things I love: I added milk, cream, egg yolks, and sugar and made myself a nice little sundae. Speaking of sundaes, when is the last time you made one? I can remember going to get sundaes as a little kid with my dad at our favorite ice cream place, The Sugar Bowl, in Scottsdale, AZ. It’s always hot in Arizona so pretty much any day called for a sundae. And now, it’s the same joy. Making a sundae takes preparation, I get that. But it is so worth it. And so here, my friends, is a sundae that takes a bit of work but yields great happiness.

The ice cream is adapted from David Lebovitz’s Coffee Ice Cream and it’s delicious. I simply chopped up the Green & Black’s Organic Chocolate and mixed it right in at the end of the churn cycle. I then added plain whipped cream to the top with a nifty whip cream dispenser, and then added caramel, more chocolate, and a hint of sea salt. My favorite types of coffees are ones that are still a tad bitter, go down smooth and leave a bit of sugar on your tongue.

Hello, Mocha Sundae, you pass the test.

Green & Black’s, my hat is off to you. I’ve only said this phrase a handful of times and the last time I said it was referring to JJ Abrams and his job with Star Trek. I digress. But what I mean is that this chocolate is quality. Green & Black’s, you supply bakers with something they can use and use well. And it’s organic? This makes it totally justifiable for me to cut up a few pieces and place it in the bottom of my coffee mug before I pour that fresh cup. And I’ll add a bit of cream. And then I’ll smile as I head to work and no one knows that I have a less complicated version of a delicious Mocha Sundae to start out my morning, and that I will have the real deal that night. Big, big win.

Green and Blacks Mocha Ice Cream Sundae with Salted Caramel

Mocha Ice Cream Sundae with Salted Caramel

(Adapted from David Lebovitz Coffee Ice Cream)
Makes 1 pint

Mocha Ice Cream Ingredients:

1 ½ cups Whole Milk
2 cups Heavy Whipping Cream
2 cups coffee beans (Your choice on the roast, and caffeine contents)
¾ cup of sugar
2 tablespoons ground coffee
5 egg yolks
3-4 bars of Green & Blacks Organic Milk Chocolate Bar with Caramelized Peanuts and a hint of sea salt
pinch of sea salt for the top of sundae
caramel sauce

Mocha Ice Cream Sundae Directions:

Place milk, sugar, and 1 cup of heavy whipping cream into large sauce pan over medium heat. Stir until sugar has dissolved. Add coffee beans, and stir slowly, until mixture is warm and steam is coming off the top. Do not allow bubbles to form around edges, or allow the mixture to boil. Turn off heat, and cover, allowing to sit for one hour. This will infuse the coffee flavor into the base of the ice cream.

Once flavor has infused for an hour, remove cover, and turn heat back to medium-low, stirring occasionally.

Whisk together the 5 egg yolks with ½ cup of heavy cream into separate bowl. Pour egg and cream mixture slowly into ice cream base, whisking very fast to ensure that all the yolks get mixed into the base. If the heat is too high, or the yolks are not whisked properly, you will end up with scrambled eggs in your ice cream! Whisk briskly and pour slowly.

Once all the eggs have been poured in, stir over medium heat until mixture is warm and steam is coming off the top. Remove from heat and pour strain mixture in order to separate out the coffee beans. Add 2 tablespoons of ground coffee and place ice cream base in refrigerator for one hour.

Pour ice cream base into ice cream maker that has been frozen according to manufacturer’s instructions. Churn about 35-40 minutes

During the last 5 minutes of the churning cycle, chop up Green & Blacks Organic Chocolate and pour steadily into ice cream. This will make sure that the chunks stick out in the ice cream, and that they do not melt. If you place the chocolate pieces in too early, they will either become too small, or they will melt because of the warm milk. Serve immediately, or store ice cream in an air-tight container until ready to serve.

Once ready to serve, scoop ice cream generously into the ice cream bowl of your choice. Pour last ½ cup of heavy cream into whipped cream dispenser and following instructions according to the manufacturer. Add whipped cream to the top of the sundae, along with caramel drizzle, a few chocolate pieces just for good measure, and a pinch of sea salt. Enjoy!

A Few Words from Bonnie the Baker About Herself:

Bonnie the Baker
When I was little my mom and dad threw me the best birthday parties. The best. Each one had Spice Cake with Cream Cheese Frosting. Each Christmas had Breakfast Pizza. Each winter morning was homemade Hot Coco, or Apple-Orange Spiced Cider. Summer barbecues had homemade french fries. Tuna Casserole. Red Velvet Cake. Lasagna. Peanut Butter Chocolate Chip Cookies. Snicker Doodles.

Baking is a reminder that unlikely things, made up of different textures, some threatening to ruin the other, can come together and make something beautiful. A little like life right?

I bake. I cook. And I love Ice Cream. You too? That makes me smile.

[Please visit Bonnie The Baker for more amazing recipes...]

by Sarah J. Gim on March 9, 2010 · 1 comment

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