Becky of Project Domestication must have had the inside scoop (no pun intended!) on the weather because she had the foresight to select this one. I've loved both of Dorie's ice creams that I've made (incredible vanilla here and amazing chocolate here) but I still had mixed feelings about this recipe. I made the caramel ice cream from Ad Hoc at Home with Nancy and a few other Twitter buddies and it was the Best. Ice. Cream. Ever. I can't believe I didn't blog about it but I'll make it for you soon. Promise.
Keller's recipe used an interesting technique for melting the sugar and caramelizing it, but Dorie's is the more common sugar + water + saucepan + heat = caramel. It was uneventful. (For those of you who are new at making caramel, check out this post for detailed step-by-step instructions.)
This recipe made delicious ice cream, but alas it didn't unthrone the caramel ice cream from Ad Hoc at Home. I think it needed some hot fudge, but I also enjoyed it with chopped pecans (though macadamias or - gasp - salted Marcona almonds would also be great).
If you'd like the recipe, Becky has it for you here. And don't fear caramel...with a little practice you can master it and make this wonderful flavor your own.
27 comments:
Looks delicious! I can eat ice cream anytime of year. My husband is from Minnesota. One Friday night it was below zero cold. We stopped at a DQ for ice cream.
What a pretty picture of it all...tempting all on its own. I didn't get to make the Ad Hoc one with you all, so I will just say that this is very good ice cream and I could make it quite often here and no one would complain. Yep, that good. Will need to make that Ad Hoc version soon.
Your posts are always so interesting... I can't wait for this caramel ice cream to show up! If you think it is better than this one... wow! How amazing must it be!
Very well done, Leslie... (I'm glad temperatures are better now that you have ice cream... if they go down again, perhaps you should think of green tea ice cream! LOL)
Your ice cream looks great!!!
We are all-year-round ice cream folks, but it's especially welcome when the weather warms up - and yours looks like it would hit the spot! I made a different version, so no direct comparison for me, but I can believe that Thomas Keller' is better - it is amazing stuff.
I'm reading your tips now- thanks so much! I'm with Nancy, in AZ it's always a good day for ice cream! I can't wait to look into the Ad Hoc version.
Your blog looks beautiful, by the way, and I think those truffles look amazing with the honey roasted peanuts- yum!
Your ice cream looks delicious! If you like caramel ice cream, you should try the David Lebovitz Salted Butter Caramel Ice Cream. It is fantastic - I couldn't stop eating it! http://www.davidlebovitz.com/archives/2007/04/salted_butter_c.html
you're the 2nd person whos referenced the ad hoc ice cream. now i MUST try it.
So glad for the better weather! ;)
Now I want to try the Ad Hoc version, too!
love the new blog look! and now I have to try the ad hoc recipe!
Your ice cream looks wonderful, and like you really caramelized the sugar. I'm going to have to look up the Ad Hoc recipe, because I've seen a couple of mentions of it now. Can't wait for your post on it!
The new blog layout looks so good Leslie! Don't know how I hadn't noticed it before today... I think I'm the only one among us who didn't love TK's recipe, but I didn't love Dorie's either, so I'm thinking maybe I'm just not a caramel ice cream person. Regardless, yours looks terrific, even if the flavor couldn't compete with TK for you :)
Leslie! It looks fantastic over here! Very nice. We loved this recipe, too. And now, I guess I'll have to try Thomas Kellers recipe, too.
Your ice cream looks delicious! I think caramel is my new favourite ice cream flavour. I'll have to look into the Thomas Keller recipe :-)
I have been dying to make TK's caramel ice cream ever since hearing you all chat about it! We loved this one, but I think we like caramel ice cream in general, and I am so eager to try Keller's to see if it dethrones this one. Your ice cream fabulous! Love the new look!
It looks delicious! I was also wondering how it would taste with some hot fudge. I love caramel and this wasn't quite caramel, so I look forward to reading more about the Ad Hoc recipe.
Hmm I'll have to try the Ad Hoc recipe since I really liked this one (and love caramel), Your pictures look great!
Sounds like perfect timing to usher in the warmer weather! I can't believe there is a caramel ice cream out there that beats this one. Almost reason enough for me to order Ad Hoc from Amazon right now. ;)
YUM!! Chopped pecans look delish with this. Beautiful color.
I'll have to try Thomas Keller's recipe, Especially if it's better than this!
The colour of your ice cream is perfect! I love that deep tan. :D
Your ice cream looks fantastic! It's ice cream weather 365 days a year in my house, but it was especially nice last weekend!
I tried to make the TK caramel ice cream after I saw it on Nancy's site, but failed with the caramel twice. I will try again, though.
Love your new look blog! I am with you - this icecream was OK, but not my favourite.
Hey Leslie! I finally posted about Melissa Murphy's Roasted Pecan Cake with Caramel Orange Marmalade and Burnt Orange Buttercream, in which you so kindly corrected the recipe for me. I gave a very thankful shout out to you :) You can see it here..
http://lisamichele.wordpress.com/2010/05/07/macarons-for-passover-cake-for-easter-just-cake-and-macarons-and-a-cookbook-giveaway/
That said, this ice cream looks insane, but the peanut butter truffles below are slaying me! Two more bookmarks. Beautiful photos too!
Looks like you've changed things here, right? I like it! Good looking ice cream too.
Ice cream looks yummy! I just came across your blog and enjoy reading your posts. Everything looks so delicious. Looking forward to more!
Now I'm curious to try the Keller recipe.
Mimi
Ice cream is for all year round, in my opinion. I will follow that with that I rarely eat ice cream.
I love it but I don't want it, in the house because I will be the one eating it.
Post a Comment