This effort was pretty good, but not without some major flaws.
What turned out right:
1. The base ice cream was a simple crema, from Alice Medrich’s book, Pure Dessert. I was skeptical about making ice cream that didn’t have any flavorings– just cream, eggs, and sugar– but I shouldn’t have been. The unadulterated cream taste is clean and lovely.
2. The salted caramel is addictive! I am a big fan of the salty-sweet combination, and this caramel has the perfect blend of the two tastes. The recipe is from David Lebovitz’s book Perfect Scoop.
What went wrong:
1. I’ve been experimenting with the fat content. My very first attempt was with 2 parts heavy cream, 1 part whole milk, and 4 egg yolks. This was rich and creamy, and easy to scoop, but I felt it was too rich– the fat coated my mouth well after the ice cream was eaten. The next attempt, with yogurt, was less rich, but the lower fat content resulted in some ice crystals and difficult scoopability.
This time, I used 2 parts half-and-half, 1 part whole milk, and 3 egg yolks. It’s close, but still not quite right. I want just a tad more richness. I’ll keep playing with the ingredients.
2. As you can see from the photo, I was comically heavy-handed with the caramel. It was supposed to be layered into the ice cream, like a ripple. Instead, there are huge chunks of hard, sticky caramel embedded. The next time I make this (and there will be a next time!), instead of layering it after it has been churned, I will drizzle it in the last few minutes of churning.
Despite the mishaps, it still tastes delicious, and Lipby and I can’t seem to stop dipping our spoons into the container.