instructions. When you
make caramel, the sugar
is inverted; because of this
it will not set up as much
when it is frozen, and will
bring a very smooth
texture to the ice cream. A
hint of sea salt will bring
out the caramel flavor and
temper the sweetness.
Frozen mousse made
with an Italian meringue
always has a light and airy
chris devlin
(Chris Devlin)
#1