My, what fresh ice cream – it’s getting salty with me!

“If it doesn’t contain chocolate, it ain’t desert.” Sheesh, how many times have I eaten those words?

Case-in-point: Salted caramel ice cream. I came across the recipe as I searched for the perfect treat to share with a very special friend, one who loves salt. In fact, you’ve met her beau Brian Stickel, an executive chef with Clyde’s, and he is the person who introduced me to the wondrous Maldon sea salt. Hmm…salt…savory flavors…Maldon. Then it hit me: salted caramel! And why not be daring and make it ice cream?

That original batch of ice cream is long gone, devoured before I got the chance to photograph it. So this time around, when the call went out on Twitter from @mangotomato, aka D.C. food blogger Olga Berman, for someone to rescue 12 unused egg yolks from a date with the garbage disposal, I found a reason to make the ice cream once again. (Thank you, Olga!)

Here are the ingredients: granulated sugar, light corn syrup, two cups of cream (we like to use Trickling Springs Creamery milk), whole milk, egg yolks and sea salt (Maldon is our brand of choice). Click here for the entire recipe sourced from the New York Times.  For the best results, have patience during the churn. If you are not sure if the ice cream is ready to go in the freezer (or eat as soft-serve!), give it a few more minutes.  A total churn time of 20-25 minutes should be just right.

What do you think of the savory dessert trend? Do you use ginger, rosemary or other savory flavors in desserts?