Make. this. ice cream.
So, caramel is delicious. It’s sweet, just a little salty, and considering that it’s pretty much burned sugar… remarkably complex. And ice cream. Ice cream is amazing. So caramel ice cream studded with little bits of crispy caramel goodness? Yeah, that probably shouldn’t be legal.
This was my thinking before I made the stuff. If possible, I’m even more fanatical about it now. I made it to finish off this year’s inaugural smoked meat dinner, and had 10 or 12 people over. Hunched over the bowl, stealing tastes of the still-cooling custard at 3am, we knew the ice cream would be good. When the ice cream finally froze, it actually exceeded expectation. Just. Wow. It’s like a cold, creamy version of those little candies in the shiny gold wrappers… minus the creepy old man from the commercials. I couldn’t resist: as each guest arrived, I drug them to the corner of my kitchen, opened the freezer, and doled out a single precious spoonful. All swooned, closed their eyes, or sighed approvingly. One said, in a rather accusatory tone: “this is pure butterscotch!” No, it’s better. (more…)
