Details

Before I go have more ice cream, I'll share the details. The recipe is from Jenni's Splendid Ice Creams, or at least, from her book. It's quite nice, but different from The Perfect Scoop, which is my usual ice cream book. It's not a custard base, which is not a big deal, but she also uses corn starch and cream cheese. I'm not sure there's a huge difference in flavors, so I may try something different next time, just to see.

This was the first time I'd ever made caramel dry - no water, no corn syrup, just sugar and heat. It's definitely more exciting, and WAY faster this way. Next time I'll do it with slightly lower heat; things were happening too fast at the level I started. I do like this method though - the photo is after I added the cream to make the caramel base.

It's very rich ice cream. I added some melted Nutella on top and it provided balance, if that tells you just how rich. At least that means I won't eat too much of it at a time! My next project is saffron rose ice cream. I had it in Bahrain at Persian restaurants and loved it.

Comments

[Susan]

Gosh, it looks so good it makes me want to lick my monitor! I always like caramel better than chocolate.