Caramel is one of my favourite dessert flavours. I love how it’s sweet, yet has subtle bitter tones and creaminess. And when you add a bit of salt, it miraculously takes the already intriguing taste sensation to another level. When I saw this recipe for salted caramel ice cream, I had to give it a whirl.
This has got to be one of the best ice creams I’ve made this summer (the chocolate ice cream from The Perfect Scoop by David Lebovitz is pretty hard to beat). It’s just sweet enough and the complex caramelized sugar flavours really shine. The hint of maldon salt adds just enough savoury contrast. And boy is it ever creamy. The recipe intro describes it as “sultry.” They’re spot on.
