Caramel ice cream

All-Purpose Caramel Sauce: We came up with an easy method that anyone can master. An instant-read thermometer, which is the fastest and most reliable way to assess the caramel's doneness, helps you get there.

Cheroldine Kanana 🇳🇦 on Instagram: "I bet you didn’t know making ice cream was this easy, right? Well. I am here to tell you that it is and, it’s delicious. Homemade salted caramel ice cream which my kids almost went nuts for😅👌🏽😋 I used: 2 bottles of 300ml fresh cream (whipping cream or heavy cream) 1 tin condensed milk 1 tsp vanilla essence Homemade caramel sauce (recipe on my reels page) Make sure it sets for at least 4 hours . . . . . . . . . . . . #SaltedCaramelIcecream…

Here I was thinking that this recipe would be a fully loaded last nod to summer (given the darker mornings and cooler evenings) when Cape Town surprised us with a whopper of a hot day yesterday. Te…

Dulce de Leche Ice Cream is a yummy dessert. Every spoonful of this creamy delight will transport you to a whole new world of sweetness.

Ice Cream

Rich and creamy no-churn salted caramel ice cream, featuring delicious swirls of caramel and generous pinches of sea salt.

Salted Caramel Ice Cream - Sweet caramel with a hint of salt. It's a lovely flavor for ice cream. Sweet, salty, creamy, irresistible.

Indulge in a rich, creamy no-churn salted caramel ice cream with velvety whipped cream and sweet dulce de leche. Each bite bursts with buttery sweetness and a hint of salt, creating a perfect balance of flavors. A luxurious treat for any occasion!

It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.

As a teen, Jeni loved learning from the French pastry apprentices at La Chatelaine, the Columbus bakery where she worked. One chef regaled her with stories of the “salty” caramel from his hometown in Brittany. What the chef meant to say was salted caramel. But, lost in translation, Jeni interpreted his version as extra-salty, like Scandinavian licorice—saltier than standard salted caramel. So when she began making ice cream a few years later, in 1996, Jeni made a burnt sugar ice cream…