or not.
I had high hopes for this one, having had it before at Molly Moon's and loving the intensely salty flavor. I used this recipe, and judging from the fact that they've included gorgeous photos of successful ice cream, I'm assuming *I* was the problem.
I sweated over making the caramel myself, and boy did it taste good in caramel form. I mixed the base, I chilled it for hours, I even popped it in the freezer beforehand just as they suggested. But after 30 minutes in the ice cream maker, it hadn't changed consistency at all, and even another 30 minutes resulted in the same. My diagnosis is the salt content - I may have gotten a little too liberal in adding salt.
So I've popped it in the freezer to see if it hardens at all. I'm dubious, but I'll be sure to let you know if there's any change. Don't let my experience stop you from trying the recipe - just follow it to the letter.
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