Sunday, July 14, 2013

I Need to Talk About Ice Cream

I consider myself more of a savory than sweet person and I don't often eat dessert, but lately I've been on a ridiculous ice cream kick.  A kick that will soon end, no doubt, as I'm pushing maximum density and my "fat pants" have become tight on me.  But for now I'm enjoying the hedonistic ride along Triglyceride Highway.

This all started about a month ago when I saw some ice cream recipes in a magazine that looked utterly divine. The recipes all required an ice cream maker, and alas, I didn't have one, so I decided to ask Mr. B for an ice cream maker for our anniversary.  We've been churning fools ever since.  We've made everything from vanilla to mango to strawberry cheesecake, and each one turns out better than the last.  But last night I hit the jackpot.  

Last night I made Salted Caramel Ice Cream.  It was my first time making a custard-based ice cream and I knew that making caramel can be tricky, but I just had to try it.  Before I got started, I read through all of the recipe comments and decided that instead of using 3 whole eggs, I'd use 5 egg yolks, and instead of using 1/2 tsp. of Maldon sea salt, I'd use 1 tsp. of regular sea salt.  Glad I did.  It is perfection.  


If you're a fan of salted caramel, you will love this.  It has true salted caramel flavor, and the texture is super smooth and creamy.  Heaven in a scoop.  I had some for lunch in a sugar cone.  Is that wrong?