Homemade Ice Cream Coupe

👨‍🍳 Method

For the Caramel

1. 1
   Melt the sugar in a pot over medium heat, without stirring, until it turns amber.

   StovePot

   💡Don't stir: stirring makes the sugar crystallize. If needed, swirl the pot gently. The color changes fast, so don't walk away.
2. 2
   Remove from the heat and gradually add the heavy cream (careful: it bubbles up hard). Return to low heat and cook for 2 minutes.

   Stove
3. 3
   Add the butter and salt, stir and let cool.

For the Cream Filling

1. 4
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 5
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 6
   Place 2 scoops of ice cream (vanilla and chocolate) in a large glass.

   Glass (for drinking/serving)
2. 7
   Add a generous amount of caramel sauce.
3. 8
   Top with the whipped cream.
4. 9
   Sprinkle with the dark chocolate and serve right away.