In case you didn't notice, the obsession with the iPhone camera continues. Oh Instagram, how I love you. As a side note, my husband, the historian, hates all the photo manipulation software because he thinks it creates an inaccurate historial record. Since I don't think anyone is going to use this blog as a historical artifact, I am pretty sure I'm safe with my photos.
Now, onto the food. This ice cream came about in a kind of round-about way. A while back, I made some salted caramel brownies (which I don't think I ever got a chance to photograph and post about. Maybe I'll make them again) and I made more caramel sauce than the recipe called for. It sat in the fridge for a long time and then I decided I had to do something with it. My first thought for using up ingredients is often ice cream, so I went looking for a recipe.
Most salted caramel ice creams want you to make the caramel first, from their recipe, but since I had the sauce, I simply heated it up and added it to an ice cream base. The result was a very smooth and creamy ice cream, but it didn't have a ton of salted caramel flavor. I assume if I had made it from the recipe, it might have been more caramely, but it was delicious nonetheless. You can find the recipe here.