Salted caramel ice cream seems like a great summer dessert, but it’s so creamy and delicious, you will want to eat it all year long!
I hope you all don’t think I am crazy for posting about ice cream in January. My kids think it’s weird, but I don’t. I told them I was working on an old recipe, tweaking the caramel sauce. They really did think it was an oddity, but there were no complaints when it was time to eat the ice cream. ????
We eat warm foods like soup in the summer, why not cold food in the winter? It’s not like it is 38 degrees in our house after all. They just had a hard time reconciling with the fact that I was making salted caramel ice cream!
The fact remains, that I have yet to buy an ice cream from the grocery that hits the nail on the head as far as this flavor profile goes. There’s a hint of saltiness with the caramel, creating a not overly sweet treat. I have an old Cooking Light salted caramel ice cream recipe from several years ago that is okay, but it needs improvement. So I made the ice cream recipe 3 times, all in the course of one week. Yes, Ladies and Gentlemen, I made this recipe 3 times.
What can I say? I like my salted caramel ice cream!
Truthfully, this blog proves that I like other ice cream flavors, too.
There is no disputing the fact that I am a self professed non discriminating ice cream lover.
Once frozen and ready to scoop, sprinkle a few flakes of sea or flake salt over the top of your salted caramel ice cream, and enjoy! ????