Monthly Archives

June 2018

book review, recipe

Delancey + Salted Caramel Ice Cream

I read Molly Wizenberg’s first memoir, A Homemade Life, during my Thanksgiving readathon last year and fell in love with it. Her storytelling was warm and relatable, and her recipes sounded (and were, when I tried a couple of them) delicious. So, I was excited when I stumbled upon her next memoir, Delancey, one day while browsing near the cookbooks in the library.

Delancey Book Cover

While A Homemade Life was more a jumble of life stories (sometimes connected, sometimes not) and charming nonetheless, Delancey tells a linear story of her experiences while opening a restaurant with her husband Brandon. While it was more his dream than hers – like me, Molly detested working in restaurants and preferred the comforts of home cooking – she supported him as he pursued it.

My husband and I just celebrated our one year anniversary the other day, and as I was preparing my gift, I was naturally thinking back on our wedding day and the vows we made to each other. Reading this book just beforehand proved to be perfectly timed. In the introduction, Molly and her husband are also preparing to celebrate an anniversary (their 5th) and she, too, is looking back on their vows. She sets us up for his eventual dream of opening a restaurant, explaining his various hopes and dreams – which she of course promised to help make a reality, “whatever they might be.”

Brandon’s dreams varied. He wanted to build a violin. He wanted to build a boat. He wanted to open a local ice cream shop, something Molly looked forward to as he perfected his favorite ice cream flavor (with her as a taste tester), salted caramel. None of those ever materialized, but the one Molly seemed to least expect – his desire to open a restaurant – did.

I love Molly’s honesty throughout the memoir, and her storytelling was as lovely as I remembered. In my opinion, the only thing missing from its pages was a recipe for this irresistible sounding salted caramel ice cream (or any pizza, for that matter, since Delancey was founded on pizza-making). Luckily, in doing a little research on her famous food blog, Orangette, I was able to find exactly the Salted Caramel Ice Cream recipe I was craving – Brandon’s very own.

I don’t recall making caramel before, and though it’s actually quite simple to make, I was nervous. (I appreciated Molly’s soothing direction to “don’t be afraid” within the recipe instructions.) To start, I added ¾ cup of sugar and 2 tablespoons of light corn syrup to a medium saucepan and set it over medium-high heat. There isn’t much to do then, but to wait for it to begin to melt together and become caramel, swirling it to ensure all of the sugar dissolves into it. For me, this process took about 8 minutes and I had a dark, rich caramel ready to go.

Then, to the saucepan, I added the cream followed by, slowly, the milk. I brought the mixture to a boil, stirring until the caramel began to soften and dissolve into the mixture.

Meanwhile, in a medium bowl, I separated 10 eggs, keeping the yolks for the ice cream.

Egg Yolks

To the yolks, I added the remaining ½ cup of sugar and ½ teaspoon of fleur de sel (or flaky sea salt). I whisked them together to combine.

I added a bit of the caramel-cream mixture to the yolks, whisking in about 2 tablespoons at a time (and about 8 tablespoons total), to temper the eggs. Then, I poured that mixture from the bowl back into the warm caramel-cream in the saucepan, whisking thoroughly.

I poured the ice cream mixture over a fine sieve into a clean glass bowl that was sitting in an ice bath so it could cool completely before refrigerating.

After allowing the mixture to sit, covered, in the fridge overnight, I added to the ice cream maker. Mine typically churns for 20-25 minutes, but I let mine work for about 30 minutes, since Molly said they let it go longer than other ice creams. I scooped it out, still relatively soft, into my pint containers and put them in the freezer to harden. After a few hours, it scooped out perfectly. I ate mine initially in a small bowl, speckled with flakes of fleur de sel.

Salted Caramel Ice Cream Pint

Salted Caramel Ice Cream Scoop

The next evening, Scott and I enjoyed some scoops in classic sugar cones instead, and I liked that even better.

Salted Caramel Ice Cream Cone

Whatever your preferred method of eating ice cream, this salted caramel flavor will hit the spot. It’s sweet and salty, rich and creamy. Be sure to sprinkle with just a touch of salt before enjoying.

Salted Caramel Ice Cream

Course Dessert
Keyword ice cream
Prep Time 5 minutes
Cook Time 15 minutes
Inactive Time 10 hours 30 minutes
Total Time 10 hours 50 minutes
Servings 3 pints, or 1 1/2 quart


  • cup granulated sugar divided
  • 2 tsp light corn syrup
  • 2 cups cream preferably organic
  • 2 cups whole milk
  • 10 large egg yolks
  • ½ tsp fleur de sel plus more for serving


  1. Place ¾ cup sugar and the corn syrup in a medium heavy-bottomed saucepan. Do not stir. Place the pan over medium-high heat, and cook the mixture to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. [This took me about 8 minutes.]
  2. Add the cream; then slowly add the milk. The caramel will seize and harden, but don’t be afraid. Bring the mixture to a boil, and then simmer it, stirring, just until the caramel has dissolved.
  3. Meanwhile, place the yolks in a large bowl with the remaining ½ cup sugar and the fleur de sel. Whisk to combine.
  4. When the caramel cream is ready, pour a splash of it into the egg mixture to temper, whisking constantly, and then another splash or two for good measure. Then pour the tempered egg mixture into the caramel cream. Whisk thoroughly.
  5. Pour the mixture through a fine-meshed sieve into a medium metal bowl. Place the bowl in an ice bath to cool the mixture completely. Remove the bowl from the ice bath, cover it with plastic wrap, and refrigerate overnight.
  6. Freeze in an ice cream maker according to the manufacturer’s directions. [Put in a freezer-safe container and freeze for a minimum of 2 hours, but better if 4 or more, before serving.] Serve with additional fleur de sel sprinkled on top.

Recipe Notes

From: Orangette, Molly’s blog [Annotations my own]

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of interest

Top Ten Tuesday – Books to Read by the Beach

Happy Tuesday, everyone! It’s time for another edition of Top Ten Tuesday, a literary list with a new bookish topic every week. This week’s topic is of the summery variety, which is lovely since summer is (officially) just around the corner. Here in Michigan it’s been hot and humid here for a little while now, especially over the past weekend, so I am more than ready to hit the beach! If you’re planning your summer vacation, you might want to consider bringing some of these books with you: Top Ten Books to Read by the Beach

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book review, recipe

The Tea Girl of Hummingbird Lane + Scallion Pancakes

Lisa See’s historical fiction novel The Tea Girl of Hummingbird Lane is a family saga that begins in a remote mountain village in China in the late 1980s. Life there revolves around tradition and tea farming, until a stranger arrives, bringing a glimpse into the modern world — and a proposal that will transform all of their lives.

The Tea Girl of Hummingbird Lane Book Cover

Interspersed with Li-Yan’s story, as she struggles against the traditions of her village and family but fully embraces the rituals and importance of tea in their culture, is the story of a young girl growing up in Los Angeles, searching for a key to her past. The story is full of heart, and the plot full of coincidence. Some of the village’s traditions were a bit hard to stomach, but I think Li-Yan’s personal rebellion against them made her more relatable, at least to me.

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book review, recipe

The Hating Game + Homemade Strawberry Ice Cream

I went into Sally Thorne’s novel The Hating Game without much research. I’d seen some chatter about it in my online book club – most people loved it. If anything, it seemed like a fun, quick read, and summer is always the perfect time for something on the lighter side. It’s the story of two executive assistants at a publishing company who loathe each other (hence the title), but then, in true romantic comedy fashion, feelings begin to change and they find themselves in an entirely different kind of relationship.

The Hating Game Book Cover

As with our characters, Lucy and Josh, it wasn’t love at first sight for me. Somewhere along the line though, my feelings changed. I began to find their interactions endearing, the other characters got a little more detailed and things fell into place. Yes, the plot was a bit predictable, but that shouldn’t be unexpected for this type of book.

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of interest

Show Us Your Books – June 2018

It’s the second Tuesday of the month, and you know what that means; it’s time for another edition of Show Us Your Books! It feels like forever since I did one of these, though it’s really been just a month. Time seems to be going more quickly than usual. Anyone else have that feeling? Either way, I was able to finish 8 books since May’s SUYB, and I’m already working on my 9th. This has been a great reading month – all 3- and 4-star reads!   

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book review, recipe

Bird Box + Tuna and White Bean Pasta Salad

I don’t always read “happy” books, but I typically do avoid scary ones. My imagination is too active for me to be able to read them without freaking myself out. For Josh Malerman’s novel Bird Box, however, I made an exception. Why? Because a few good friends insisted it wasn’t scary-scary, but also it was so good I had to. When one of these friends let me borrow her copy, I wasted no time jumping in. It was now or never!

Bird Box Book Cover

Truthfully, Bird Box isn’t a horror novel. If anything, it’s more like a thriller/suspense dystopia. But that doesn’t mean there aren’t creepy, uncomfortable moments. In a world where something unknown is out there causing people to turn violent, creepy moments are bound to happen.

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book review, recipe

The Power of Habit + Turkey Taco Zucchini Boats

In May, the task for The Literary Feast Reading Challenge was to read a book you’ve seen someone reading in public. Now, this may be an easy task for people living in large cities, where public transportation is rampant, or even people who frequent coffee shops. I neither live in a large city nor do I visit many coffee shops, so I counted myself lucky when, in March, I finally stumbled upon my first person reading “in the wild.” Or, more accurately, she was walking in the hallway between my office and the parking garage. She is still the only person I’ve seen reading this year, and she was reading The Power of Habit.

The Power of Habit Cover

Charles Duhigg’s nonfiction book explores the science behind why we do what we do, or how we create and form habits. I’ll admit, I thought the title sounded interesting, but I was not expecting to love it as much as I did. It probably helped that at the same time, I was attempting to undergo a personal transformation – and still am – to become healthier. So, much of what Duhigg covered about how we can change bad habits and create new, good habits really resonated with what I was focused on anyway.

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book review, recipe

Artemis + Double Ginger Ice Cream

I absolutely loved Andy Weir’s The Martian. When I read it, I recommended it to anyone and everyone, and now that I blog, I’ve even included it on a few bookish lists (here and here). So, I was more than a little hesitant to pick up his second novel – hello, high expectations! – and managed to avoid it for about six months. That is, until Artemis was selected as our next read for one of my book clubs. I had no choice but to take the leap.

Artemis Book Cover, Andy Weir

In Artemis, which is the only city on the moon in the 2080s, our main character Jasmine, or “Jazz,” is a porter who smuggles on the side to make extra income. When a regular client brings her an offer with a payday too good to pass up, Jazz’s life takes a dangerous turn.

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