Salted Butter Caramel Ice Cream Recipe
When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. I’ll admit once I got started I got a bit too eager and couldn’t stop myself from churning up all sorts of great flavors. Although I did include a fabulous recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears rather than boatloads of cream and egg yolks, I decided since my first book had a killer-good recipe for Caramel Ice Cream, that would suffice for ice cream fans. Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris. Quelle Dommage. But I assure you—it’ll be worth it. Quite a few of you have asked me for tips on ice-cream making equipment.
Related: One recipe only!