Chocolate-Caramel-Potato Chip (Single’s Awareness) Sundae

This was my recipe submission for our Masterchef Valentine’s Day Recipe Swap! The criteria was to make a recipe that was either perfect for a date or a comfort dish that represents self love. I went with the self love route, just because having spent 26 1/4 years of my life not in a relationship, I can confidently say I know what single people like to eat when February 14th comes around. Or rather, what they want to eat to drown out their sorrows of being single. Or to celebrate not being in a relationship. It honestly goes back and forth depending on how recently you were last dating somebody, I feel like. So for this recipe, I went with a full-on guilty pleasure, being a chocolate-caramel sundae for one. My recipe got assigned to the extremely talented Suu Khin from season 11(she honestly should have won based on how skilled she was but alas, things go the way they go), so I am excited to see how she interprets my recipe!

The twist in this chocolate-caramel sundae is that I also use miso and potato chips. The miso adds a rich, earthy saltiness that compliments both the chocolate and the caramel. The potato chips, I was inspired by dipping fries into your milkshake, as well as chocolate-covered potato chips. They are being used strictly as a texture element, being crushed into a brown sugar cookie-type of dough, and used as a crunch to contrast a dark chocolate-miso ice cream, a miso-whipped cream, and a chocolate-caramel hot fudge sauce. This is the sort of dessert I would want to eat in the dark, with a cloth over my head, just so I am not being judged for eating it, but I cannot deny how delicious the combination of everything is – sweet, salty, bitter, crunchy, creamy, and decadent, all things you would actually want in an ice cream sundae! I made sure to include methods on how to make this recipe with or without an ice cream maker, since not everyone has one, and that should not be the gateway between you and a self-love, guilty pleasure sundae!

For the ice cream:
¾ cups heavy cream
½ cup dark chocolate chips, in two parts
2 egg yolks
1 tbsp miso paste(white miso is best for desserts, but yellow or red work perfectly fine!)
¼ cup dark brown sugar
½ tsp vanilla extract

In a pot, heat up the cream with one part of the chocolate. In a bowl, whisk together the egg yolks with miso paste and the sugar. Pour half of the chocolate-cream mixture into the egg yolks while whisking. Then pour the egg yolk mixture back into the pot with the heated cream and sugar. Whisk together on low heat for 2-3 minutes. Then pour the mixture through a strainer to remove lumps. Mix in the vanilla at this point. 

If using an ice cream machine, allow the mixture to cool down first, then churn according to the ice cream machine’s instructions.

If using a food processor, pour the ice cream base into ice cube molds and freeze solid(4-6 hours). Blend in a food processor until soft and creamy in texture.

After churning the ice cream, fold in the remaining chocolate chips through the still-cold ice cream base, then transfer to a heatproof container. Re-freeze for another hour before serving.

For the crunch:
¼ cup dark brown sugar
½ stick unsalted butter
A loose ½ cup of crushed potato chips(classic Lays is my recommendation!)
¼ cup all-purpose flour
½ tsp vanilla extract

In a bowl, mix all of the ingredients together to form a dough(think like a cookie dough!). Break the dough apart into pinkie nail-sized pieces and spread on a parchment or silpat-lined sheet tray. Bake at 350 degrees F for 20 minutes. Allow the crunch to fully cool down before using. Store in an airtight container.

For the cream:
1 tsp miso paste
2 tbsp confectioner’s sugar
½ cup heavy cream
½ tsp vanilla extract

In a bowl, whisk together all of the listed ingredients to stiff peaks. Transfer the whipped cream to a piping bag with a star tip and keep refrigerated until time to assemble.

For the ganache(hot fudge sauce):
¼ cup dark brown sugar
¼ cup heavy cream
½ cup water
½ tsp miso paste
¼ cup dark chocolate chips

Heat up the dark brown sugar in a sauce pot until it is completely melted down and begins to bubble. Take off heat and pour in the heavy cream and water. Allow that mixture to sit for 1 minute before returning to high heat and stirring until the sugar has fully melted into the cream and water. At this point, add in the other ingredients and stir, off heat, until combined. Make the caramel ganache right before serving, and keep it warm so that you will have an optimal pouring experience!

To assemble:
In a sundae or parfait glass, start with a scoop of ice cream. Sprinkle on the crunch. Repeat at least once. Pipe on top the cream and serve the caramel ganache on the side.

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