Wednesday, April 27, 2011
Savory Dessert: Salted Butter Caramel Ice Cream
We have an out of town guest coming to town tomorrow and I'm planning an intimate dinner for four on Friday. Yesterday I got a wild hare up my ass and decided in addition to lamb shanks and a certain potato dish I found irresistible, I should also include a dessert.
Ok Ill be honest: I was also looking for an excuse to bust out the new ice cream maker I got at a recent bridal shower.
There's no question what the dessert should be: salted caramel ice cream. My special fella loves caramel. I mean he LOVES it. Our guest of honor (like myself) is a salt-fiend. It's the perfect compromise.
A quick google search brought me to David Lebovitz, who is unarguably an authority on ice cream and all things delicious. He's also a fantastic writer, and I respect the hell out of him for that. I decided his recipe is my best bet.
I'm currently halfway through the process, and though the recipe isn't difficult, it is a process. The custard took a lot of babying and is currently chilling, as is my ice cream maker. Both need a minimum eight-hour chill before the next step, so it's a good thing I read the recipe last night. I also prefer firmer ice cream, so giving it more time in the freezer is important to me.
In the end, I hope to have smooth rich caramel ice cream with salty toffee crackles sprinkled throughout. I'll keep you posted.
Update: We had this on Friday night and it was everything I'd hoped it would be... and more! I'm going to have to keep myself from making this ALL THE TIME because it's just so wonderful. I'd balloon within a month!