Tuesdays with Dorie recipe was announced not quite three weeks ago, I could hardly imagine wanting ice cream. It was still cool (for us) at night with below average highs (for us) during the day. Rainy days brought hope for the end of our three year drought, but made me crave hot tea more than ice cream. Fast forward to this past weekend...highs in the mid-70s made ice cream sound appealing again.
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.