Yield: 4 servings (1 quart)

1/2 cup granulated sugar, divided

2 cups whole milk

1 cup whipping cream

8 ounces semisweet chocolate, finely chopped

1/4 teaspoon salt

In a medium saucepan, heat 1/4 cup of the sugar over medium heat until it melts and turns amber, without stirring; simply tilt the pan from time to time to encourage even caramelization. This should take a few minutes. Remove from the heat to cool for 1 minute.

Carefully stir in the milk and cream, return to medium heat and bring to a simmer, stirring well to dissolve (it may take a minute or two for the crystallized sugar to dissolve).

Reduce the heat to medium low.

Whisk in the chocolate, the remaining 1/4 cup sugar and the salt, and stir until the chocolate has melted. Bring to a low simmer and cook, stirring continually without allowing the mixture to boil, until the hot chocolate is thickened, 5 to 8 minutes.

Allow to cool to room temperature. You can speed up this process by filling a large bowl halfway with ice and water, pouring the hot chocolate into a medium bowl and placing that bowl in the larger bowl; stirring the chocolate will further quicken the cooling process.

Freeze according to ice cream manufacturer’s instructions.

Recipe by Daniel Neman, inspired by “Tasting Paris” by Clotilde Dusoulier.