National Ice Cream Month is almost coming to a close, and I couldn’t help but share at least one recipe related to my favorite frozen treat. While this isn’t a recipe for ice cream (though you can find some here), this caramel sauce is great on any ice cream, whether it’s homemade or store bought! I personally love sundaes, and caramel sauce is a classic ice cream topper.
Bi-Rite Creamery, one of my favorite places in San Francisco for ice cream, released a cookbook a few years ago that shares all of its tips and tricks. Buried in that cookbook, I found this wonderful caramel sauce recipe.
This caramel sauce has amazing texture-it becomes chewy when it hits the cold ice cream. Plus, it’s not sickly sweet. Bi-Rite instructs you to make sure the sugar gets a dark golden color, ensuring a really great bitter and robust flavor. This sauce is the bomb dot com.
I particularly like this caramel with coffee and vanilla ice creams, but you could easily use this to top cakes, pies, or brownies. Make it when you have friends coming over for dinner, and you want an easy but impressive dessert–serve store bought ice cream topped with homemade caramel sauce!
I know caramel sounds intimidating, but believe me, this recipe is very straightforward. No candy thermometer required! Just be careful when adding the cream to the burnt sugar–it might bubble violently,but as long as you don’t touch it with your hand (the liquid is incredibly hot), then you should be good to go.