Salted Caramel Ice Cream with Chocolate Fudge Swirl

I have been wanting to make black sesame ice cream for a few weeks but the roommate is not a fan of this idea. Alas, I will have to wait until Aaron goes out of town in order to try a flavor as adventurous as black sesame, so for now I guess we'll have to suffer through this gem. Just kidding, it is amazing :). Definitely one of my favorite flavors.

1 1/2 cup soy creamer, divided
1/2 cup soy milk, divided
3/4 cup sugar, divided
1 Tbls. arrowroot powder
1 1/4 tsp. sea salt*
1/2 recipe chocolate fudge sauce

*The salt level is to your preference. I recommend starting with 1/2 tsp. and adding in 1/8 tsp. increments until you're satisfied.

PS I'm not sure what's going on with the format and font on this page...sorry :/

Make the caramel by heating 1/2 cup of the sugar in a pot over medium heat. Shake the pot gently so the sugar lays evenly.

Watch it carefully. See how the sugar is starting to turn brown and melt near the edge (sometimes this will happen in the middle first)? This is good. Turn down the heat a bit so it doesn't burn, and keep watching it. The melted sugar may bubble slightly. You want most of the sugar to melt before you touch it.

While you are waiting for your sugar to melt, heat 1/2 cup soy creamer over medium heat until it is simmering.

When your sugar looks more like this, gently stir it using a wooden spoon or rubber spatula. Keep stirring until it all melts.

Before stirring.

After stirring.

Once your sugar is all melted, whisk in the hot soy creamer very slowly. Lower the heat and whisk until there are no more clumps. 

Remove caramel from heat. In a small bowl combine 1/4 cup of soy milk and the arrowroot powder and set aside. To the caramel add the remaining soy cream, soy milk, and sugar, and stir to combine. Raise the heat until boiling, then lower heat and quickly whisk in the arrowroot mixture until the batter has thickened. Cool until you can safely taste it and then add salt to your liking (see note above). Refrigerate until cool.

After you have made the ice cream batter, make the chocolate fudge sauce, and refrigerate. Make the ice cream according to your ice cream maker's instructions and freeze for a few hours in a container large enough that the ice cream is about 1/2" thick. Any of you chemistry geeks out there will know that this will take a while because of the salt ;).

Drop the chocolate fudge on top of the ice cream like so.

Using a knife, swirl it just a bit (not too much!). Then scoop it into a smaller container for storage.

The photo wouldn't rotate...sorry

Because of the salt the ice cream will stay soft-serve consistency. But it is oh so tasty!