![]() ![]() See, I couldn’t get through a shoot without falling victim to its siren call. But I honestly don’t think your serving will last long enough to melt into a puddle of caramel cream. This is the price one must pay for all this caramelly decadence. The high levels of sugar in caramel prevent the ice cream from freezing as solidly as a less sweet flavour, such as chocolate or cinnamon. The second version was soft as well, but it tasted just as good and took far less time. With no eggs, this variation is less fussy and a bit firmer. ![]() ![]() So I decided to try a Philadelphia style ice cream instead. By the time I had the lemon balm in place the scoop was sitting in a puddle of caramel cream. It bordered on perfection, except it melted VERY quickly. The taste was intense yet delicately balanced. The resulting ice cream was indeed silky. Straining custard during a heat wave in a small kitchen with no cross breeze or air conditioning is sadistic. I hate making ice cream with eggs but did it anyway. This seductive version was French-style and called for eggs. My first attempt at salted caramel ice cream followed (to the letter) the recipe Backseat Gourmet Cheryl sent me. While it flirts outrageously with popcorn, I believe caramel has found its soul mate in cream. I have come to believe caramel is best enjoyed when it’s not vying for attention against peanut butter, chocolate, dried fruit, coffee and a laundry list of unpronounceable stabilizers. I was critical of undiscerning food industry monkeys who dumped it willy-nilly into any and everything hoping to discover the next “it” junk food item. I know I ranted about caramel in the past. Asked for by Cheryl of 5 Second Rule, with a recipe provided by Cheryl the Backseat Gourmet and tweaked by yours truly. This is the long-awaited salted caramel ice cream post. ![]()
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