Carmel Chocolate Concrete

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   ["Make your custard. Simmer cream and half and half. Wisk egg yolks and sugar. Temper cream into eggs 1/4 of mixture at a time.", "Cook custard until it reaches 170 degrees", "Take off burner immediately, allow to come to room temp. Add vanilla. (You don't want vanilla to burn off, so wait until it is cool)

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   Refrigerate for 1-2 hours or until custard is close to 40 degrees.", "Follow ice cream maker's directions. When ice maker is finished, you will probably have a ""soft serve"" consistancy.

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   For a concrete, you need to freeze it for 4 hours. (sorry:( but you can lick the container!)", "Make the chocolate sauce by mixing the cocoa powder, sugar and corn starch in a small heavy saucepan. Add the evaporated milk and whisk to encorpoate. Add 1/2 stick of butter. Bring to a low boil for 5 minutes. Cool then refrigerate to allow mixture to thicken.", "Make the caramel sauce by heating heavy cream, brown sugar and butter and bring to a soft stage boil (238 degrees and then add salt and vanilla. Cool, then refrigerate to allow mixture to thicken.", "To make salted caramel pecans: Line a baking sheet with parchment paper. Drizzle a little of the warm caramel sauce on the pecans and then sprinkle the french grey salt on top. Bake at 350 for 5-8 minutes, until fragarant.", "Chill metal mixing bowl in freezer", "To make the concrete: Put scoops of frozen custard in chilled metal mixing bowl. Add drizzles of caramel and chocolate sauce and smash in some of the salted caramel pecans.", "Fold into serving dish. Turn dish upside down right before presenting it, ""a la Ted Drewes"" to show everyone your masterpiece of summer."]

* Per serving · 4 servings · Values may vary.

No additional tips available.