Monday, September 12, 2011


About a year and a half ago, my husband and I took a little trip to Seattle to visit my brother. We had a lovely time frolicking around the city acting like tourists. But the cool kind. Of course.

A large part of our trip was centered around food. My brother knows how much I like good food and how limited my access to good restaurants is here in Wyoming. We ate some amazing things. Seattle introduced me to truffle oil and salted caramel ice cream.

Ever since I simply have to add a bit of extra salt when making anything caramel. It's divine and I don't know how I lived so long without it.

Recently, I acquired a ice cream maker - something I've been lusting after for years. The very first batch of ice cream I made in it? David Lebovitz's Salted Butter Caramel Ice Cream.

Not only is this ice cream a good salted caramel flavor, it also has little golden nuggets of salted caramel toffee running through it.

David Lebovitz has some of the best recipes around. This is one of them.

Go dig out your ice cream machine and make this!

1 comment:

  1. Okay, so I may have tried this twice in the last couple weeks... don't judge me. I'm human.

    The first time I made it as directed. It was awesome.

    The second I skipped out on the hard caramel and added Heath bits instead. That gave this recipe rock star status.


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