FOR THE CARAMEL CREME
2 tablespoons of water
1/3 cup of sugar (60 g)
3/4 cup of heavy cream (180 ml)
4 egg yolks
100 g of white chocolate, melted
3/4 cup of butter (150 g)
FOR THE CHOCOLATE CREME
2 egg yolks
2 tablespoons of sugar
200 g of mild brown chocolate, chopped
1/2 cup of heavy cream (120 ml)
2 tablespoons of butter
FOR THE COFFEE CREME
1/2 cup of heavy cream (120 ml)
1 1/2 tablespoons of brewed coffee
100 g of white chocolate, chopped
2 egg yolks
2 tablespoons of sugar
1/2 cup of butter (100 g)
FOR THE COATING
250 g of mild brown chocolate, chopped
1/2 cup of butter (100 g)
2 tablespoons of Karo
FOR THE CARAMEL CREME
2 tablespoons of water
1/3 cup of sugar (60 g)
3/4 cup of heavy cream (180 ml)
4 egg yolks
100 g of white chocolate, melted
3/4 cup of butter (150 g)
FOR THE CHOCOLATE CREME
2 egg yolks
2 tablespoons of sugar
200 g of mild brown chocolate, chopped
1/2 cup of heavy cream (120 ml)
2 tablespoons of butter
FOR THE COFFEE CREME
1/2 cup of heavy cream (120 ml)
1 1/2 tablespoons of brewed coffee
100 g of white chocolate, chopped
2 egg yolks
2 tablespoons of sugar
1/2 cup of butter (100 g)
FOR THE COATING
250 g of mild brown chocolate, chopped
1/2 cup of butter (100 g)
2 tablespoons of Karo
Cut a wide strip of parchment paper and line the sides and bottom of a 12.5 x 25 cm English muffin tin
MAKE THE CARAMEL CREME: In a small saucepan, combine water and sugar over low heat, stirring occasionally, until caramel forms
Remove from heat and add 4 tablespoons of heavy cream
Stir until smooth
Beta in the stand mixer until smooth
Add the melted white chocolate, butter, and mix until smooth
Cool for 5 minutes
Beat the remaining heavy cream until stiff peaks form
Fold into the caramel creme
Pour into prepared muffin tin
Reserve in freezer while preparing the chocolate creme
MAKE THE CHOCOLATE CREME: In a stand mixer or bowl, beat egg yolks with sugar until smooth
Add melted white chocolate, butter, and mix until smooth
Cool for 5 minutes
Beat the remaining heavy cream until stiff peaks form
Fold into the chocolate creme
Spread over caramel creme
Reserve in freezer while preparing the coffee creme
MAKE THE COFFEE CREME: In a small saucepan, combine 1/4 cup of heavy cream and brewed coffee
Heat over low heat, stirring constantly, until dissolved
Add melted white chocolate and mix until smooth
Beat egg yolks with sugar until smooth
Add to the coffee mixture and mix until smooth
Cool for 5 minutes
Beat the remaining heavy cream until stiff peaks form
Fold into the coffee creme
Spread over chocolate creme
Reserve in freezer while preparing the coating
PREPARE THE COATING: In a small saucepan, combine chocolate, butter, and Karo
Heat over low heat, stirring constantly, until smooth
Cool
Remove muffin tin from freezer and spread 1/3 cup of the coating over the coffee creme
Wrap with plastic wrap or aluminum foil and return to freezer for an additional hour
To unmold, pass a knife around the edges of the ice cream and invert onto a plate
Remove parchment paper
Quickly reheat the remaining coating over low heat until smooth
Pour over the ice cream
Cool in freezer until serving time
518 calories per serving
