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Salted Caramel Ice Cream

July 5, 2012

There was a day last week where I was craving a project, and making this caramel ice cream was the perfect thing. It’s a long process because you make both caramel and a custard base before churning it into ice cream. I hadn’t ever made caramel before and I’m pleased to say that it wasn’t nearly as hard as I thought it would be. (A few quick tips–watch it closely and let it be–resist the urge to stir it.) The finished product is an ultra sweet and smooth ice cream. It is disappearing fast–if you looked in our sink right now you would see a pile of used spoons–it’s impossible to walk by the freezer without a taste.

Find the recipe here.

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