i was craving for something salty sweet the other day so i decided to make some salted caramel ice cream from the numerous egg yolks i’ve got from macaron-making. i bookmarked this recipe quite sometime ago and i was really confident it would taste good since its from david lebovitz, the ice cream guru. plus it doesn’t use that many yolks and cream so i was enticed by it. unfortunately this wasn’t what i expected it to be.

Salted Caramel Ice Cream

the flavor was good but it was wayyyy too sweet. omg. i couldn’t stomach a mouthful without reaching for gulps of water. the sweetness irritated my throat and there was no way i could eat it. the original recipe also makes a praline mix-in but i thought it would make the ice cream even sweeter so i forgoed it. using 300g sugar for just a mere liter of ice cream, i should hv seen it coming but i really trusted david’s recipes as the ones i tried from his perfect scoop book were really good, especially the vanilla bean ice cream. i guess it was also due to the fact that the ice cream did’t really firm up alot even after freezing so the sweetness was even more apparent. oh well, maybe i’ll just use the rest in a milkshake or something.

recipe is from david lebovitz’s blog.

bossacafez

Loves french pastries, japanese sweets and the finer things in life.

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