As promised, here are photos from my most recent ice cream adventure. I got the recipe from David Lebovitz and am now smitten, smitten I say!, with him and his blog. This recipe was decidedly more complex than the easy sweet cream base recipe (that I added blackberries to) from Ben & Jerry’s book, but that doesn’t mean it was hard. It was only a bit more time consuming because it involved caramelizing sugar into praline (and then the fun part of breaking it into tiny pieces) and cooking an egg yolk custard for the ice cream base. The only thing I would modify next time is using fine, instead of course, sea salt because some of the praline bits are a tad too salty, but other than that this recipe is a winner.

Churning away:



After spending time in the freezer for a few hours it’s ready to eat: