This week we can thank Becky of Project Domestication for choosing Burnt Sugar Ice Cream on page 432 of Dorie’s book.  And we definitely do thank her; someone turned up the heat in my neighborhood so ice cream was definitely a welcome treat (not that I really need an excuse to eat ice cream).  As is usual for me lately, I’m posting later than I would like, so I’ll just dive right in.

I was actually pretty excited about this recipe.  Not too long ago (Valentine’s day as I recall), I made David Lebovitz’s Salted Butter Caramel Ice Cream as a special treat for “Prince Charming” and I to share – we both thoroughly enjoyed it.  It tasted just like a frozen Werther’s Original.  Dorie’s recipe was similar so I had some pretty high expectations.

Here you can see a side by side comparison of the two (of course it would be better if you could do a side by side taste comparison, but I do the best I can within the limits of technology).

When I made David’s recipe I really did not make any changes to it, but since I had enjoyed the salted caramel flavor of his so much, when I made Dorie’s I used sea salt and increased the amount by about double.  I decided to churn melted bittersweet chocolate into Dorie’s recipe to create delicate chocolate chips/flakes for texture (the praline mix in in David’s recipe provided the texture there) and served it with Ghirardelli Fudgy Brownies (made with 62%, 72% and 85% bittersweet chocolates) .  I would say that the base flavor of Dorie’s is more subtle and a little less rich than David’s but I would highly recommend either of these recipes to anyone interested in making a caramel flavored ice cream.

A big thank you to Becky for this week’s choice!

Follow the links above for the full recipes and don’t forget to check out the TWD blog roll for more variations on Dorie’s Burnt Sugar Ice Cream.