Salted Butter Caramel Ice Cream

salted butter caramel ice creamIt’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.

By Anne

Anne is a librarian by day. By night, she reads. She knits. She watches movies and television shows. She enjoys board games. And posting on royal related forums.

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