This ice cream seems like it has just enough depth to be satisfying even when the weather isn’t as warm as we’d like it to be — but let’s be honest, we would probably eat this at any time of year. Salted caramel? Check. Smoky notes? Yep. Creamy, rich, homemade ice cream? You better believe it. Find The Bojon Gourmet‘s recipe below.
I layered the churned ice cream with the caramel, which stays soft even when frozen and keeps the ice cream pliant straight from the freezer. I like the way the floral and slightly acidic notes of the honey rub up against the spice and smoke of the ice cream. It’s truly like nothing I’ve ever tasted.
Get the recipe on The Bojon Gourmet
Photo by The Bojon Gourmet
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
