It’s almost May 17 – the day when Norwegian kids get to eat as much ice cream as they’d like.
I made this ice cream from David Lebovitz’ site: Salted Butter Caramel Ice cream.
My changes:
- I didn’t make the praline for mix-in.
- For a while I thought I might have burnt the caramel too much. (I didn’t. I hit the perfect stage.)
- And I might have forgot all about adding vanilla.
- Plus, I was so impatient that I couldn’t be bothered to wait 8 hours with chilling before churning it. It was room temperature at that point. Which meant that churning took a while longer, and it still had to be in the freezer afterwards to get to the ice cream stage.
But it was delicious. My room mate and I had two bowls in a row. And we might have gone back for thirds if our stomachs hadn’t sadly been full.
Very full.
It is a rich, butterscotch flavored ice cream. Silky smooth, and it goes down very nicely.
