I don’t have a recipe for Taharka Brothers’ salty caramel ice cream (though I wish I did), but if you love the sweet and salty combination as much as I do, this ice cream, from veteran Lee Bailey’s “Country Desserts,” should do the trick.
1 cup heavy cream
1 cup milk
2/3 cup honey
3 large egg yolks, at room temperature
Pinch of salt
1 cup coarsely chopped honey-roasted peanuts
Combine the cream and the milk in a medium saucepan. Cook slowly over moderate heat until heated through, about 2 minutes. Remove from heat and add honey. Mix until completely dissolved and set aside.
Beat the egg yolks with salt until frothy. Then add ½ of the honey cream mixture to heat the yolks. Return the saucepan to low heat and add warmed yolks. Stirring all the while, cook until the mixture thickens and coats the back of a spoon.
Remove from heat and allow to cool before stirring in peanuts. Chill mixture thoroughly. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 ½ pints.
