Julie Anne Rhodes in Elizabeth Emanuel
I want to go to cupcake heaven when I die. For now, Sprinkles at 9635 Little Santa Monica Blvd., in Beverly Hills will have to do.

Sprinkles
Guinea Pig #1 made the horrendously fatal (to my diet) mistake of mentioning their newest flavor, Salty Caramel! I literally dreamt about it for two nights before I finally caved, and went scampering off in true addict style to buy…

…Not one, but TWO!
These people didn’t even make it home before scoffing theirs down!

It appears I was not the only one. The flavor is only being tested from May 18th-May 23rd, hence the pressure to indulge right away.

Sprinkles Salty Caramel Cupcake
Well I do write a food blog, so it is pertinent! I drove straight home, and got down to business. One strong whiff, and my mouth was watering before biting into the moist cake and salty- sweet icing. Verdict?

The taste test
Scrumpdilicious when eating the cake, icing, and fleur-de-sel sprinkled on top all together in one bite, but the cake on its own could have done with a pinch more salt to intensify the caramel flavor. Would I buy it again? Absolutely, and judging by the how quickly they were disappearing, I’d be surprised if they did not become part of the permanent menu collection.
Vegan Red Velvet
While I was at it, I thought I might finally test out that Vegan Red Velvet one too. The cake is every bit as delicious as it’s non-vegan fraternal twin, but the icing didn’t quite do it for me. I got even with Guinea Pig #1 who is vegan. I only tested the small sliver, and promptly set the remainder out to tempt her the next day. It worked, she gobbled it up quite contentedly.

Jewels the cupcake addict

I have not had time (nor do I really want the calories again so quickly) to test a recipe for Salty Caramel Cupcakes yet, so…

Salty Caramel Ice Cream
I’ll work on those for the book, and here is my Salty Caramel Ice Cream recipe instead (since summer is on it’s way).

Servings: 8
Ingredients:

  • 1 1/2 cups sugar, divided
  • 2 1/4 cups heavy cream, divided
  • 1 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 3 large eggs

Directions:

1. Heat 1 cup of the sugar in a large saucepan over medium heat, twirling pan over burner to heat sugar evenly (do not stir), until it melts and turns dark amber in color.

2. Carefully add 1 1/4 cups heavy cream (it will splatter as you add it), and cook, stirring continuously, until incorporated (if it bubbles up too high lower heat slightly). Remove from heat, stir in sea salt and vanilla, and transfer to a bowl to cool to room temperature.

3. In a small heavy saucepan bring milk, remaining cup heavy cream, and remaining 1/2 cup of sugar to a boil, stir occasionally.

4. Whisk eggs in a small bowl. Temper by adding 1/3 of the hot milk mixture in a slow stream whilst whisking constantly. Transfer mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Do not boil. Cook until the custard coats the back of the spoon. Pour custard into a fine-mesh sieve into a large bowl to strain out any bits. Stir in cooled caramel mixture.

5. Chill custard, then freeze in an ice cream maker for 30-45 minutes. Transfer soft ice cream to an airtight container and keep in the freezer to firm up.

Serving Suggestions: This ice cream is delicious on it’s own, but also great served with tarte tartin, fudge brownies, as the filling in an ice cream pie with a chocolate cookie crust, or on top of my chocolate waffles with hot fudge sauce.

P. S. This is the last of the splurging for now. Back to eating healthy, and sharing healthy recipes for a while with the next blog.

P.S. It is not too late to enter the competition to win CLOAK & DAGGER BUTTERFLY by Amanda Eliasch. Enter your “ladies that lunch menu”here. Competition closes May 30th. Our top four favorite menus will be posted in a pole on the blog, and YOU will choose the lucky winner.

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