When I was finalizing the
recipes in The
Perfect Scoop, I wrote too many recipes and needed to
make room for all the other stuff that goes into a cookbook. Although I
did include a favorite recipe for Pear Caramel Ice Cream,
which gets its smooth richness from caramelized pears, I decided since
my first book had a great recipe for Caramel Ice Cream (that
book was re-released as Ready for
Dessert), I figured that recipe would suffice for
caramel ice cream fans.
along salted butter caramel, which back then, raised a few eyebrows.
“Salt…in ice cream?” I heard more than once.