salty caramel ice cream.

I don't want to get off on the wrong foot here by chatting idly about the weather, but it hasn't been exactly summery around here. It's mostly highs in the low 80's with the guarantee of a decent downpour or that irritatingly steady drizzle that threatens to take out a wedding day. We had a short beach vacation that was more of a tease than anything else, we returned home to balmy weather that's pleasant for picnicking but makes you shiver to consider swimming in it. And now that we're going full-steam ahead into September (sad!), I feel more desperate than ever to make the most of the dog days and to eat as much homemade ice cream as possible.

I got a fever and the only prescription is more ice cream.

I've made this before and it was so, so good, I considered hoarding the entire tub to myself, refusing to share with even the cutest of toddlers or handsomest of husbands. The only rational option I could find was to eat it with an oversized spoon for maximum salty caramel consumption. I'm not a new evangelist when it comes to Jeni's Splendid Ice Creams, her milk chocolate really is the best in the world. But I must continue to preach her splendid gospel of homemade goodness, for her salty caramel will make a believer out of anyone.

First, you get out every mixing bowl you own. You might have to even borrow a few from your neighbor. Fill them up with varying amounts of dairy. Next, you burn a little sugar on the stovetop until it's the color of an old copper penny. Then you starting stirring and whisking and bubbling and moving as quickly as you can before your baby wakes up. Then you slosh it all into an ice bath to chill, churn it until it's thick and creamy, and freeze it for what will surely be the longest four hours of your life.

Pass on your evening glass of wine and have this instead. And or have both. That's what I did.

Recipe posted here.
 

Recipe posted here.