There are many recipes that I want to try in the latest issue of Gourmet Magazine. For the first I gathered the ingredients and made their Salted Caramel Ice Cream. I love it! It has just the right bite of sea salt in it to counterbalance the sweetness. You basically start by melting a cup of sugar in a frying pan until it starts to melt and caramelizes. Stir in some heavy whipping cream and thoroughly mix. Once cooled, I added Maldron flaked sea salt and some pure vanilla extract. Once this caramel mixture is completely cool, you mix that with a heated mixture of whole milk, cream, eggs and sugar. These two mixes form the ice cream base. I made this Saturday evening, while I was making some fresh blueberry and cream cheese turnovers and baked beans for Sunday’s picnic in the park with Steve, Kelly and Miles. I froze the salted ice cream Sunday afternoon in our ice cream maker. Holly and I enjoyed a taste of it last night with a little more flaked sea salt on top. This will definitely be a recipe I put in my files.
1 comment:
i wish i was steve, kelly or miles... ;(
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