Ever since
Cafe Juanita last year, I have been jonesing for some Burnt Sugar Ice Cream. Last night I started The Grand Experiment, my quest to find the perfect BSIC recipe. My first attempt was divine. I used
this recipe and the result was incredible. Although, because I haven't cooked much with sugar, I was afraid to let the sugar carmelize too far - for fear of burning it. The result was *almost* exactly like what we had a Cafe Juanita. Could it be that I stumbled upon perfection with my first attempt? Perhaps. But I will perservere and try several more before I call it quits.
Last night's batch, though, did advance the conversation a bit: salted or not? Salted Caramel is a classic combination and I actually love it quite a bit. Smooth sweet caramel with crunchy saltiness is a fabulous and unexpected combination. Another question then arises, just because my husband likes salt, black salt, like in the recipe or pink Australian finishing salt? I like the black, the mister says the pink - the black being a little too much. Hmmmm. Le Grande Experiment continues...
Not Salted?
Pink Salt?
or Black Salt?
