Jasmine wanted to make salted caramel ice cream, and I had this Recchuiti cookbook from my sister, so I decided on burnt caramel. A week later, for a dinner club theme that I created - gussied up comfort food - and in response to pleasing Liam (he didn't ask, but I thought it was perfect), I also made cinnamon toast ice cream (picture to the left). There was something about both of these ice creams that made others adore them, and oddly enough, left them in my freezer for a week (this doesn't happen with meyer lemon ice cream). The burnt caramel, as forewarned by Recchiutti himself, was incredibly soft. Jasmine and I decided the texture was nice, but even after a full freeze and days in the freezer, the stuff stayed soft as cream almost. The cinnamon toast ice cream, which inspired oohs and ahhs at the dinner club table, was almost more work for me than I wanted. The flavor is simply incredible, that's for sure, with a deep toasty essence (due to the toasting of bread crumbs, soaking them in the 2x boiled cinnamon milk and then pressing them out to contribute to the base) and truly crunchy toasts throughout. The reviews said it took 2 hours, and it did, and it might be because I was on the phone for the first hour and had to go back to instructions multiple times because they were unfamiliar to me, but I wasn't sure I'd make it again.
Either way, I am almost comforted by my blase response to Rebecca saying, 'you should open up a restaurant' ... perhaps ice cream parlor is not my way to go, but once I conquer olive oil gelato I'm ready to be the fill in pastry chef at a restaurant ... and you think I'm kidding ....
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