If there’s anything better than a big, melty scoop of caramel ice cream, I don’t know what it could be. On second thought, I take that back. How about a big scoop of caramel ice doused with lots of warm chocolate sauce and sprinkled with toasted pecans? To make this ice cream the most perfect caramel ice cream you’ll ever eat, it’s crucial to cook the sugar until it’s dark amber in color and as close to—but just shy of—burnt as possible. I call it “taking it right to the edge.” I like the flavor of the ice cream made with the larger amount of salt, but because some people are salt sensitive, the recipe says to start with less, then taste the custard and add more if desired. No matter how long it’s frozen, this caramel ice cream stays scoopably soft, a big relief to those of us who are irked by homemade ice cream that freezes rock-solid and delays immediate gratification.
Before preparing this recipe, see Caramelization Guidelines, page 265.
