I had a brief moment of panic. The sugar and water was quickly moving from golden brown to mahogany, so I took it off the heat. It continued to bubble and I thought, what, I’m just supposed to pour this cream and milk in here and hope it doesn’t splatter hot sugar syrup on contact? Apparently, yes. When the cold hit the hot, the sugar seized into a glob. Great. I put the pan back and on the heat and kept whisking. As Winston Churchill said, “If you’re going through hell, keep going.”
Is Salted Caramel ice cream hell? Well, no. With this recipe, it just might be heaven.
Sorry, was that too much? Yes, this ice cream *is* too much. With six egg yolks in the mix, this is decidedly a custard base, rich from the start. But it is completely, and utterly, worth it. Melissa Clark has made some magic with this one. Print out the full page to get the base recipe and all the flavor options, because you just may use up all your free New York Times views in a week.
*Credit to Stephen Amell, of CW’s Arrow, in his NerdHQ Q&A this past weekend. Yeah, I spent Sunday morning catching up on ComicCon panels. Worth a watch.
