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Jun 5, 2000 12:36 PM

Burnt Caramel Ice Cream

  • c

There is an interesting article in the June issue of the Atlantic Monthly, by Korby Kummer, on the origin of the burnt caramel ice cream at Toscanini's in Cambridge and how to make it yourself (as well as why he thinks it's the perfect ice cream).

The article is available on the Atlantic's web site; I've provided a link to it.


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  1. Caitlin, thanks so much for this link. I just came back from Cambridge where I sampled the burnt sugar ice cream at Christina's (Inman Sq.), which I loved (also the bergamot). Now I can make it myself here in good-ice-cream-deprived NY. I'll let you know how it comes out. Thanks again.

    2 Replies
    1. re: Barb. H

      likewise. I just purchased a pint of Ronnybrook cream and now I know what to do with it.

      1. re: jen kalb

        Please do let me know how it turns out! I've never had problems making ice cream, but burning the caramel has me intimidated for some reason.