Recipe: Caramelized Onion-Dark Chocolate Ice Cream

I know what you’re thinking: Well, she’s gone and lost her mind. Oh ye of little faith and harsh judgment! I am about to open up your world to new and brilliant things!

It’s no secret I am a devotee of caramelized onions. I have sung it’s praises on French onion grilled cheese and pasta. I was raised on Famous-Barr’s French onion soup. Its sweet and jammy notes make anything better – even ice cream.

As I stared at a batch of this most magical ingredient fresh off the stove, it struck me that dark chocolate might just be perfect pairing. They’re sweet, a little spicy and reminiscent of Mexican chocolate. Use sweet Vidalia onions for this recipe. They are lower in sulfur and less funky than your standard white or yellow onion. And if you want to drizzle some reduced balsamic vinegar on top of your ice cream, I won’t judge you.

Caramelized Onion-Dark Chocolate Ice Cream
1 quart

2 Tbsp. olive oil
2 cups thinly sliced Vidalia onion (about 1 large onion)
1 cup plus 1 tablespoon granulated sugar
1 Tbsp. water
4 cups half-and-half
½ cup unsweetened cocoa powder
Pinch of kosher salt
Freshly ground black pepper
6 egg yolks

Special equipment: ice cream maker

• In a large skillet over medium heat, add the olive oil and saute the onion about 20 minutes, until very soft and golden. Add 1 tablespoon sugar and the water and cook 1 minute, until the sugar is dissolved. Remove from heat.
• Scrape the onions into the bowl of a food processor and pulse a few times until pureed. Set aside.
• Prepare an ice bath.
• In a medium saucepan over medium heat, whisk together the half-and-half, the remaining 1 cup sugar, cocoa powder, the salt and 2 grinds of pepper. Bring to a simmer, stirring occasionally, then remove from heat.
• In a large mixing bowl, whisk the egg yolks. Temper the yolks by whisking in 1 cup half-and-half mixture, then whisk the mixture back into the saucepan.
• Return the saucepan to low heat and stir frequently until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the pureed onions.
• Pour the custard into a mixing bowl and plunge it into the ice bath, stirring frequently until cooled. Remove from the ice bath, cover and refrigerate at least 4 hours.
• Pour into an ice cream maker and freeze according to the manufacturer’s instructions.