Suitcase for Salting Ice Cream
I grew up in a family of ice cream lovers. My dad has always been a staunch supporter of Ben & Jerry’s and a true Chubby Hubby super-fan – you know, with peanut butter and more importantly salted pretzels.
This scent was in some way a revelation for me until my teens. This was before the skyrocketing popularity of salted caramel, and adding salt (or salty ingredients) to sweets was not quite common. But I’ve been adding salt to fruits for many years, so adding salt and adding it to ice cream didn’t seem illogical.
I still buy a pint of Chubby Hubby from time to time, but these days I sprinkle salt on just about every ice cream I buy and eat, with the exception of mint chips, and everything about chocolate, caramel, or peanut butter is the rule. The salt – usually Maldon because I deserve it – softens the sweetness while enhancing the other flavors of the dessert. It also prevents one flavor from saturating your tongue, which means you can eat more ice cream. (If your goal is to eat less ice cream, skip this tip; I don’t know how to help anyone achieve this goal.)