EVERY RECIPE DESERVES

A Little Love Letter

You probably know by now that I like things to be a little special. Not necessarily complicated, but whenever a small idea can turn a good dessert into something even better, I have to try it. That is exactly how this Salted Caramel Crème Brûlée Ice Cream came to be.

It started with my Salted Caramel Ice Cream, which is already perfectly good on its own. But then I started thinking about crème brûlée – more specifically, that moment when the spoon breaks through the thin, firm sugar crust. Probably one of the best sounds a dessert can make. Naturally, the question followed: why shouldn’t that work on ice cream too? It does. Surprisingly well, in fact.

Underneath the caramel layer, the ice cream stays cold and creamy. With the first spoonful, the crust breaks into small pieces that mix with the soft salted caramel ice cream. Sweet caramel, a little salt, and that contrast between crisp and creamy.

For the crust, I did not simply use regular sugar this time. I first melted it into a dark caramel, let it cool and harden completely, and then ground it into a fine powder. This allows the caramel powder to melt especially quickly under the blowtorch while adding even more depth and toasted flavour. It does not just taste like caramelized sugar, but intensely of caramel, which is of course perfect with the ice cream.

You can still skip that extra step and use regular sugar instead. The dessert works very well that way too. The caramel version is more for those days when you feel like a small kitchen experiment and a little extra effort suddenly seems entirely reasonable.