video : The Perfect
The Perfect Ice Cream Flavor
By Meredith Arthur and Eric Slatkin
The salted caramel ice cream at San Francisco’s Bi-Rite Creamery has charm. It has personality. It is delicious. The co-owners get us a few steps closer to understanding perfection, in the form of ice cream.
god it really is their best ice cream. i love it so much. this makes me drool.
When my wife and I were in Paris in the spring we had salted caramel ice cream and it was unbelievable. all the Berthillion flavors have been wonderful
This sounds amazing!! Has anyone tried something similar to this at home?
I found this. I'm going to try it soon.
http://davidlebovitz.com/archives/200...
A local gelato place in Dallas named pacuigo, that has spread to various places throughout the country, makes a salted caramel gelato. I found that since the saltiness was homogenized throughout the gelato it came off more as bitter than as a salty sweet contrast.
MartinDC: I also found the David Lebovitz recipe and plan on trying it out this weekend. Sounds wonderful!
My parents were on vacation in Northern California last week--I wish I'd known to tell them about this place then!
I watched this video yesterday without sound and I had no idea that the caramel-cream-salt mixture was just a flavoring agent for the ice cream base. I thought for some reason it WAS the ice cream. Interesting.
Blessed be the ice-cream gods... I live 1/2 a block away from the BiRite Creamery. I cannot leave without getting a scoop of this flavor, topped by a scoop of their roasted banana.... or the coffee/toffee made form Ritual roasters down the street, or one of their ice cream sandwiches or....
Can you send me some Ideas on how to save my jelly from the garbage? It won't set up?
I've made the salted caramel ice cream using David Lebovitz's recipe-- it's amazing! It's a bit of work to get the caramel right (I burned it the first time) but it's worth it.
I have always added salt to pistascio ice cream because I adore it. It gives you a real pistascio taste with the creamy aftertaste of sweet, cold ice cream
Will try the caramel now.
ahhh. . . .the delicious offerings of san francisco. good to see behind the scenes on one of my favorite local delights.
Moorenkos, a two store "chain" in McLean, VA and Silver Spring, MD offers this yin/yan on occasion
I've made the David Lebovitz recipe, and it's absolutely fantastic. The intensity of the caramel flavors make even small portions very satisfying. It's not terribly difficult to make either -- highly recommended.
Why on earth are they adding CLOVER heavy cream to the caramel mixture when they use a Straus ice cream base?
Also, if you've had Berthillon's caramel au beurre sale' ice cream in Paris it is so vastly different from Bi-Rite. I think Bi-Rite's version is good, but not the best! Make my own based on a recipe adapted from NYTimes Magazine that is incredible. Add a couple extra fleur de sel flakes on top for good measure!