I just made a caramel birthday cake the other day … now I recall this recipe for basil caramel as demonstrated by David Larkworthy of 5 Seasons Brewing Company. He demonstrated this last year at the Morningside Farmers Market. I could have infused that caramel frosting with basil. Yum. David’s recipe for basil caramel sauce would be great over ice cream.
Ingredients:
2 cups granulated sugar Juice of 1 lemon Pinch salt 1 cup heavy cream 2 ounces basil leaves 1/2 cup (one stick) unsalted butter
Preparation:
In a heavy pan over medium-high heat, melt sugar with lemon juice and salt, stirring constantly. When sugar caramelizes, pour in cream and stir to combine. Be careful as the mixture will bubble up dramatically. Add basil and butter and allow to cool. Strain out basil and serve warm. Can be refrigerated up to 1 week.