The truth about how J and I met is kind of boring, so we usually make something up when people ask us.  For a long time we used to say that we’d met in an internet chat room, back when that sounded scandalous, but now everyone meets online and we have to be more creative.  We met underwater off the Great Barrier Reef?  We were seated side by side for jury duty in small claims court?  We both worked at Baskin Robbins in high school?

That last one is true, actually, although the establishments in question were thousands of miles apart.  But it proves an important point: we have a long history with ice cream around here.

So I am well-qualified to tell you that this one is outstanding.  I already sang its praises here, but I feel wrong depriving you of this recipe for Seattle’s iconic ice cream flavor from Molly Moon’s Homemade Ice Cream.  Especially since, get this, you don’t need an ice cream maker to make it. Some magic having to do with the salt and the cream keeps the texture sublime, even if you make it with a pan and fork instead (directions below).  If you do have an ice cream maker, you can save yourself a few minutes of stirring. Either way, this recipe will make your summer better.  And probably the entire rest of your life. Continue reading Salted Caramel Ice Cream (click for recipe)