Assana’s favorite flavor from Jeni’s is the salty caramel. Normally that would be my favorite flavor too, but Jeni’s version just doesn’t do it for me. I don’t know why. Not salty enough, maybe… and the caramel has a hard edge that I don’t love.

Normally I use the wet method to make caramel – using a sugar and water base. I never have any issues with this method and I could probably do it in my sleep. For this ice cream, the dry method is used instead – just sugar is melted in the hot pan until it becomes amber. I know this method is supposed to be less temperamental, but I think it leads to a more bitter caramel.

Other than the flavor, the texture is typical Jeni’s – silky smooth and has a great mouthfeel. For the recipe, along with directions to make a Tuscan sundae using the ice cream, take a look at Bon Appetit.

• Salty Caramel Ice Cream (Jeni’s Splendid Ice Creams at Home, p. 102)