I had been wanting to make this for a while, but first I had to make some other random treats. We love Molly Moon Ice Cream and were super excited when we got to go to the release party for their cookbook. I’ve already made some of their ice cream flavors (must post some more!!) but wanted to try their sorbets. The style is different from what I’ve made before. You end up making a simple syrup and mix it with the blended fruit. I was not sure how it would change the texture and/or flavor. To be honest, I do not think it did much. You could probably make this more like the basic sorbet style of using a food processor/blender to mix everything. But, it was nice and smooth, so maybe you want to try it this way?
In April, I was lucky to be able to go to a book release party for Molly Moon’s Cookbook and I blogged about it here. It was such a fun event, and I liked being able to share it with some friends. But I was even more excited to go home and make a recipe. We got home late, so I had to do it the next day. I had prepped by putting my ice cream maker in the freezer the day before. Salted Caramel is one of the flavors we enjoyed from the Molly Moon store, and I was excited to be able to make it at home. I actually didn’t know ahead of time that they do egg-less ice creams. This was my first time making one, which might explain an issue I had with the softness. Yes the ice cream is soft because it has salt in it, but it was ridiculously soft!! Like, melting almost instantly in the bowl. It was better when I used my new ice cream holder. I also felt it was a tad salty and would cut back the salt next time. Using the chocolate sauce on top helped cut the salt and they enhanced each other.
I know, this isn’t a recipe post. But, it’s a post that leads to recipe posts because we got to go to a release party for an awesome new cookbook. We have been fans of Molly Moon’s ice cream for a little while now and were super excited to find out that there was not only going to be a book with the recipes but also a party with ice cream!
The company is known for doing organic and local ingredients. It’s really nice that you can buy a chocolate ice cream that isn’t just your basic chocolate ice cream–it’s actually named for the local company they use to get the chocolate: Theo!
I went with a small group, including my friend Lisa and while we waited in line, we were happy to find out that Molly’s dad was behind us in line. He had flown in from Boise and was going to surprise her at the book signing. He managed to sneak in and hid behind one of our group all the way up to the front of the line. She was so happy to see him and it was really sweet.
We had a great time at the party–music, fun pictures with a giant ice cream pint, a sundae bar stocked with loads of toppings, drinks, getting a copy of the book (signed!), a fun survey about ice cream, and more!
The book is really pretty with great pictures and helpful information about the ingredients and ways of serving the ice cream with complementary toppings. I think I might make the salted caramel first, if only because I’ve never seen another recipe for something like that. I can’t wait to start using it!