Chocolate Ice Cream with Red Wine Salt
I wasn’t a big fan of good old chocolate ice cream until I began discovering some of the top chefs’ twists on a classic childhood favorite. It’s common knowledge that chocolate and salt pair very well. In fact, without salt, another classic- Chocolate Chip Cookies, wouldn’t come out right at all. With so many of my friends asking me to make chocolate ice cream, I thought of how I could elevate the traditional into something that even I would enjoy and to “elevate” something doesn’t mean you have to change it completely or add a bunch of ingredients. Sometimes all it takes is a pinch of something to take flavors to the next level. In this chocolate ice cream recipe, I added one solitary ingredients- a Red Wine infused Salt from one of my favorite salt makers. Chocolate, red wine, salt- doesn’t that already sound like a great combination? If you don’t have Red Wine Salt or don’t want to obtain any, you can simply substitute with good quality sea salt.

Serves 8 medium sized scoops

3 cups heavy cream
1 1/2 cup whole milk
1/2 cup granulated sugar
1/3 cup dark brown sugar
1/2 cup fine cocoa powder (I prefer Tcho Cocoa)
1/2 teaspoon Red Wine Salt


Place all the ingredients into an ice cream maker, following the manufacturer’s instructions for operating. Most ice cream makers will produce the ice cream in less than half an hour.

Note: If making manually, you’ll want to whisk all the ingredients together until thoroughly combined. Pour into a freezer mold and place in the freezer for about 3 to 4 hours. Remove from freezer and using a large fork or metal masher, break up the frozen parts and whisk again until smooth. Place back in the freezer. Repeat these steps up to 3 times to achieve a smooth, creamy consistency.

For the picture above, I used small square molds for cute individual servings with a more sophisticated shape than the usual scoop.