tag:blogger.com,1999:blog-26501630.post9033763381504675536..comments2008-09-19T16:12:50.436-05:00Sarahhttp://www.blogger.com/profile/02806044628624933477noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-26501630.post-57926331809742891222008-09-19T13:52:00.000-05:002008-09-19T13:52:00.000-05:00I just found the burnt caramel ice cream recipe post. (I was googling black salt, go figure.)<BR/><BR/>Anyway... point of the comment. Next time you have burnt caramel ice cream, the best thing I've fond to mix in are warm, honey roasted pecans. <BR/><BR/>Just thought I'd share. :)James Watrisshttp://www.blogger.com/profile/07289004672943813238noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-1291961360342063552007-07-04T18:34:00.000-05:002007-07-04T18:34:00.000-05:00alan, I'd love to know what you could come up with for red salted ice cream...something more tropical, perhaps. <BR/><BR/>helen, thanks! I might just have to repeat this recipe again soon.<BR/><BR/>dave, those flavors are making my stomach growl...especially the pecans, caramel, and salt. There was a place in Chapel Hill, NC for awhile called The Inside Scoop that sold Guinness ice cream. I tried a sample once, but didn't like it quite enough to go for the whole scoop. The best flavor I ever tried there was egg nog (heavy on the rum). Thanks for stopping by!Sarahhttp://www.blogger.com/profile/02806044628624933477noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-32914880879512560682007-07-02T20:56:00.000-05:002007-07-02T20:56:00.000-05:00I need to get an ice cream maker!<BR/><BR/>This reminds me of a taste treat I had recently at the superb Pumphouse Creamery ice cream shop in Minneapolis. A double-scoop... the first was caramel, pecans, and sea salt ice cream; the second was beer-flavored ice cream, made with our excellent local Surly beer. Salt and ice cream are great together!Davehttp://www.blogger.com/profile/11741371377008340570noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-54124540204278053712007-05-24T22:18:00.000-05:002007-05-24T22:18:00.000-05:00The first time i made burnt sugar ice cream I swore this was the last...I ate 75% of the container on my own! Yours make want to make it again, and try to share!Helenhttp://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-21638003002113946262007-04-17T20:52:00.000-05:002007-04-17T20:52:00.000-05:00It is hard to describe how empowering an ice cream maker is to people who never make ice cream, but it makes all the difference between gee-i-can-whip-that-right-up and store-bought-again.<BR/><BR/>Around here black and red salt are both easy to come by. I use them for visual contrast. Thanks for passing along the recipe.alanhttp://maona.net/noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-55842017099313093962007-04-16T11:50:00.000-05:002007-04-16T11:50:00.000-05:00I was browsing pinkofperfection.com when I saw a this recipe. I never thought of using salt with ice-cream. Wow, that's an incredible idea.<BR/><BR/>I am definitely giving this web site an award on joyfulbelly.com. Sara I hope you email me at joseph@greenbookcafe.com. It would be great to hear from you before the posting goes live.josephhttp://www.blogger.com/profile/00979557222123798171noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-66024227952870184062007-04-15T13:47:00.000-05:002007-04-15T13:47:00.000-05:00Haikal, you've probably had lots more salty sweets than you realize. This is the first time I've actually put salt directly on ice cream, but a pinch of extra salt is almost never a bad thing on a dessert, if you ask me.<BR/><BR/>Thanks, Susan. I loooooove salted caramels. I tried my hand at chocolate caramels with fleur de sel this Christmas (the results are posted on the blog)...and I'll try them again, next time with not as much chocolate. I wanted a real caramel flavor. Maybe I'll burn it next time.<BR/><BR/>Brilynn, thanks for your nice note. I clicked over to your blog and noticed your post on bacon brittle. I tried that one too! My picture is very similar to yours. It was actually the bacon brittle experiment that got me thinking about salted ice cream.Sarahhttp://www.blogger.com/profile/02806044628624933477noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-59784626902083844582007-04-15T09:38:00.000-05:002007-04-15T09:38:00.000-05:00That looks absolutely amazing, I love the combination!Brilynnhttp://www.blogger.com/profile/14417842674245229914noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-49644215900442367142007-04-15T08:52:00.000-05:002007-04-15T08:52:00.000-05:00This is gorgeous. And of course salt works with the sweet. Look at the perfection pairing of caramel with fleur de sel. Now I'm anxious to get the ice cream maker out of moth balls. Thanks for prompting me into an early summer season of sweets.Susanhttp://www.blogger.com/profile/14970742141705361136noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-49166749988972662892007-04-14T22:06:00.000-05:002007-04-14T22:06:00.000-05:00Salt???? In Ice Cream??? I don't know if I can get over the disbelief, but if I do, I'll be sure to try it.<BR/><BR/>(And if I ever manage to find some of that black salt down under.. not liking my odds, though)Haikalhttp://tunaranch.netnoreply@blogger.comtag:blogger.com,1999:blog-26501630.post-90833154701721029442007-04-14T19:22:00.000-05:002007-04-14T19:22:00.000-05:00Erin, you made my day. Hope to hear from you in the future.Sarahhttp://www.blogger.com/profile/02806044628624933477noreply@blogger.comtag:blogger.com,1999:blog-26501630.post-39165679319332063562007-04-14T10:38:00.000-05:002007-04-14T10:38:00.000-05:00I just found your blog while looking for tasty things to make. I am in awe. Thanks for sharing.Erinhttp://www.blogger.com/profile/13398343270478738897noreply@blogger.com