Salted Caramel Ice Cream

Homemade ice cream is juuust a little too time-consuming and executive-functioning-consuming for me to whip it up for just any occasion… but having close friends from 3 far-flung corners of the country who I haven’t seen since well before the panorama over for lunch? THAT is a good reason!

I was pleased to discover I’ve reached a point where no step of the process is particularly difficult - it’s just a matter of timing all the steps correctly. And goodness, this flavor was worth the effort!

I served this exquisite new-to-me flavor from the Bi-Rite cookbook with Betty Rae’s strawberry ice cream made with Salt and Straw’s base. Hello, SF, KC, and Portland branches of the friendship… if only I’d had Dr. Pepper on hand to represent Texas, too! I also made waffle bowls (still perfecting my technique but they were yummy), gingersnaps, and sprinkles and candy.

The salted caramel turned out great! Very smooth and scoopable and the flavor was divine. I have it on good authority that it was better than the hand-churned options at a local scoop shop but I’ll leave it at that! Have you tried making ice cream?