Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provideluxurious texture.
We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.
This frozen two-in-one dessert is a snap to make. The tender cake rolls up easily, and even if it cracks a bit, no worries—it will just add to the charm.
Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.
In Korea, dessert often means a simple piece of fruit. This ice cream, though more complex, rings so clearly of mandarin oranges that we think an exception may be made.
The deep caramel flavor in this ice cream will hypnotize you. And the optional garnish is actually a must; the combination of salty and sweet is too intriguing to pass up.
