Homemade salted caramel ice cream

John Cullen

In hot anticipation of one of our upcoming summer food stories (hint: cool treats), Cassandra, our assistant art director, and I got into a heated debate about ice cream. Cassandra is a big fan of ice cream bars, where you can mix anything and everything into your ice cream flavour of choice (i.e. Marble Slab Creamery, Cold Stone Creamery and Menchies for the self-serve fro-yo variety). I'm more of an ice cream purist - I like my ice cream undisturbed, letting the flavours speak for themselves.

I have three favourites one of which is salted caramel, which is usually rare to find. (FYI, butterscotch is not the same!) So, while developing our rich salted caramel sauce in the Chatelaine Kitchen, we took the opportunity to develop a variation of salted caramel ice cream using our 10-min ice cream method from last summer. The result was a sweet success, and I kept the ice cream in our freezer just so I could have a taste every few days (for shelf-life study purposes, of course).

Summer might not be here quite yet, but making this might just make it feel a little bit more summery in your home.