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The original was posted on /r/icecreamery by /u/smallbiceps90 on 2025-09-13 10:47:10+00:00.

To explain, the caramel crack ice cream from the perfect scoop is one of my favorites and the texture is exactly what I want at least for custard ice creams. It stays scoopably soft and smooth, no ice crystals, every time. Better than any other flavor I make even when they have far higher PAC values.

The first step in that recipe is to make actual caramel. Melt sugar until it caramelizes. Well I don’t want caramel flavor in every ice cream obviously but why not just melt the sugar to the liquified but not yet caramelized stage?? To be clear that’s not a rhetorical question lol I really want to hear what those who know a lot more than I do have to say about it.

I tried it tonight with my valrhona chocolate recipe so after aging I’ll churn it tomorrow and report back how it turns out.