This is the first flavor I’ve made out of the book by the legendary Bi-Rite Creamery. It’s absolutely delicious. The recipes in the book are interesting – most call for 1% or 2% instead of whole milk, and many include tapioca syrup (instead of corn syrup). Corn syrup isn’t usually an ingredient in most homemade ice creams, but I’m interested to see how it affects the texture.
The base of this ice cream is a plain custard, but made with brown sugar instead of granulated sugar. I love the flavor of the base – like vanilla, but with deeper caramel undertones from the brown sugar. The base is great on its own, but it’s over the top fabulous with the caramel, which is spiked with ginger spread before being swirled into the final product.
Find the recipe posted at Epicurious.
- Brown Sugar Ice Cream with A Ginger-Caramel Swirl (Sweet Cream and Sugar Cones, p. 63)