So I made salted caramel ice cream. I put it on top of a vanilla bean cake which is a recipe I will share this weekend. Then I got distracted (shiny squirrel) only to come back later and notice that I left my ice cream out and it melted. I don’t like the texture of melted ice cream refrozen so I knew I wouldn’t be freezing it again. Well crap I thought. And then I thought again. I thought what if I just let it come to room temperature and then make it into frosting? So that’s what I did. If you are going to give this a go you can use any ice cream I suspect, but I would steer clear of any overly sweet ice creams to start with as you will be adding more sugar to make frosting. While I have been loving my new ice cream book, I thought I would go back to my first ice cream book that I had much success with, The Perfect Scoop. I chose to make a salted caramel ice cream because while I have enjoyed it elsewhere I never have made it at home. This works great because it is not too … [Read more...]