Consider the culinary magnificence of France and you’ll ponder the joys of salted caramel! As a side dish, of course, but not literally with snails and fish soup. To that end, salted caramel was invented by a French confectioner.
In the late 1970s, Henri Le Roux founded a chocolate shop in France. He hoped to create a product that would set him apart from the competition while also using locally sourced ingredients. Le Roux came up with the notion of using a salted caramel out of the butter produced in Brittany. From then, the treat’s popularity grew to the point that it’s now a worldwide phenomenon.
What makes salted caramel ice cream so delicious? Taste buds are affected by temperature. The tastes of food might be obscured if it is too chilly for them to detect it. It’s simpler to detect sweet flavors in these situations than other basic flavors. Ice cream may now be served at somewhat warmer temperatures thanks to advancements in the manufacturing proces, But ice cream used to be served at a temperature below freezing in the past.
The salty flavor of salted caramel may be enjoyed with the sweet by waiting until it reaches a temperature of around 41 degrees Fahrenheit before serving. That renders salted caramel a contemporary flavor that’s well matched to the finest in modern ice creams. If caramel ice-cream is your go-to flavor, you simply have to learn to make your own. That way, you’ll never have to run out of your favorite dessert! Just ensure that you stock up on all the ingredients and you’ll be good to go.
Your Caramel Ice Cream Recipe
INGREDIENTS
- 1 can caramel (preferably 14oz)
- 1 tsp sea salt
- 2 ½ cups whipped cream
METHOD
- Use an electronic whisk to whip the cream until it forms soft peaks.
- Once done, mix in the caramel and salt.
- Freeze until it is firm in a freezer-compatible container. Do not beat or stir
Whether you serve it in a cone or on its own, it’s really excellent.
Note: If you’re short on whipping cream, you can still whip up a batch of creamy double cream instead! Before serving, let it sit for at least 10 minutes.
