Holy crap. Wow. This is good ice cream. I am serious. Do yourself a favor and make a batch, like now. I mean it.Find the recipe here on David Lebovitz's blog.
We absolutely inhaled our bowls of this ice cream. It's sweet, but not too sweet; salty, but not too salty. The depth of the flavor is incredible - due to the caramelized sugar, there's a richness in the flavor that you just can't get any other way. The praline mix-in is super easy and a very nice addition to the ice cream.
In the picture, the ice cream looks sort of melty. I do think the batch needed another few hours in the freezer to freeze up and ripen, but we couldn't wait. Chef David points out that due to the high-hat, high-sugar levels in this recipe, it will alway stay sort of soft and gelato-y. I don't see how that is a problem ... at all.
Happy Spring!
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