Thursday, July 16, 2009

Salted Goodness

Co-workers were twittering about salted caramel ice cream last week and I just couldn't stand it anymore. I remembered the goodness I made last year and knew it would have to be created again to satisfy the salty caramel buttery craving in my soul.

It starts with the brittle. And before you say anything, yes there is some missing. What can I say? You must taste your food while cooking.

Then you have to crush it up. I probably could have made the pieces a little smaller to make it gooeyier (is that a word?).

Then you mix the custard base and chill it for 6-8 hours. It really is important to chill as long as you can. It makes the mixture freeze in smaller particles and therefore is creamier. (I learned that from Alton Brown.)

Then about 30 minutes in the ice cream freezer, mix with brittle and put in freezer. I admit there was a little sample removed in the process, but it is best after spending a night in the freezer. The flavors ripen and it hardens to the perfect consistency.

David Lebovitz is a genius.


C.G. the Foodie said...

Everyone posted about ice cream today. I am seriously in need of some now!!!! Yum!

buffalodick said...

Summertime, and the ice cream stands are busy!