Oh, YUM. This salted caramel ice cream from Cooking Light (believe it!) is so creamy and delicious. I have an iffy track record with making caramel, and there was a point in making this that I thought I had ruined yet another one. When I added the caramel to the cream and yolk mixture, it completely seized up and stayed in one large chunk. As it heated back up to 160 degrees as the recipe calls for, I kept stirring and it melted back into the cream. Also, this recipe is intended for a rock salt ice cream maker, but I have/use an electric one. So I halved the recipe, afraid that the original amounts wouldn't fit in my smallish maker - in hindsight, the entire recipe would have worked just fine, and now I'm sad that there isn't more of this ice cream to go around! I'll definitely be making this one again. Soon.
1 comments:
Cooking Light this is not. It is REALLY good. Glad you have girls night tonight - so i can finish the rest :)
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