I also went a different route for the mix-ins. Rather than add the chocolate covered pretzels to the ice cream, I allowed everyone to throw a few on top of their scoop to accommodate for different tastes or potential gluten allergies. The caramel recipe that I used was a recipe I had bookmarked years ago from Dog Hill Kitchen, but hadn't made yet because I only recently bought a candy thermometer. It was perfect! I made a quarter batch and cooked it to 230 degrees F, like suggest for a sauce. I threw in 1/4 tsp sea salt with the vanilla after taking it off the burner. The warm caramel hardened as it hit the cold ice cream, which was really magical for me. I can't wait to make individually wrapped caramels from this recipe.
I yet again apologize for the quality of the picture! This was taken with a phone while friends were quickly devouring the ice cream in the dark. I promise to document things better soon.
I have been thinking about ice cream quite a bit lately. There are several flavors I plan on making soon. At least it's been unseasonably warm while I experiment with more frozen treats. Do you have any favorite ice cream recipes or flavors?
*I'd also like to thank everyone who has been reading my blog posts! Today I reached 10,000 page views which is so exciting. I'm also happy to hear feedback from so many people lately!