Inspired by the salted caramels that Justin and I made for Christmas, I decided to try making the salted caramel ice cream recipe that was published in the NYT this past October. I had all of the ingredients, and with the use of Lily's ice cream maker, I was able to pull it all together. The picture above is the first taste, as it came out of the ice cream maker, but before it was frozen, so it's a bit soft. According to Molly over at Orangette it will firm up into something even more perfect after a few hours in the freezer. I'll let you know how it was received at our New Year's Eve dinner, when it tops the bittersweet chocolate souffles that were made just to accompany it. Yum!
I have put a set of photos of the process on Flikr, to see them, click here.
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