- 1 1/4 tsp flaky sea salt
- 2 Tbsp granulated sugar
- 5 oz good dark chocolate, chopped into chip-size pieces
- 3 C ice cream base, very cold
- 1 tsp vegetable oil
In a medium saucepan, heat 1/4 C water, the salt and the sugar over medium-high heat until the water gives off steam but isn’t yet bubbling, about 1 minute. Remove the pan from the heat, add 3 oz (about 1/2 C) of the chopped chocolate and stir until the chocolate is completely melted. Let it cool to room temperature. Pour in the ice cream base, then use a whisk or stick blender to mix or blend until smooth. Chill in the fridge until cold if using a pre-frozen bowl machine.
Pour the mixture into an ice cream maker and churn just until it has the texture of soft-serve.
While the ice cream is churning, pour an inch of so of water into a small saucepan and bring it to a simmer over medium-high heat. Combine the remaining 2 oz (about 1/3 C) chocolate pieces and the vegetable oil in a heatproof bowl that’ll sit on top of the saucepan without touching the water. Put the bowl over the saucepan, reduce the heat to low and heat, stirring occasionally, until the chocolate is completely melted. Take the pan off the heat but leave the bowl on top. The chocolate will stay warm until the ice cream is churned.
Once the ice cream is churned to about soft-serve texture, lift the bowl of melted chocolate from the pan and dry the bottom of the bowl. With the machine still running, pour the melted chocolate through the chute in a very thin, steady stream. The warm chocolate will scatter and harden into freckles when it hits the cold ice cream.
Quickly transfer the ice cream to a freezer-friendly container. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for 3 months.
Salt and Straw