I Scream You Scream Part 1.5

So its nearly 3am and i cant sleep so I decided to blog. The other day I decided to try another recipe from Jeni's Splendid Ice Creams at Home. I decided to make Salty Caramel Ice Cream. This recipe is definitely not for beginners. One part involves making caramel, which can be tough if you really don't know what you're looking for. A few seconds too long on the stove top could burn it too much and leave you with a bad taste. I really wanted to take a picture of how it should look, but I didn't cuz I didn't want to mess up and start over again. Anyway...back to making ice cream. This time I had all the ingredients and decided to follow the recipe. Everything went according to plan. I whispered "yes" to myself...like how we all used to when we got an answer right in grade school. Right before I put in the ice cream machine, I (like any chef would do) decided to taste it. It looked great, smelled great, but the taste was kind of off for me. It wasn't as sweet as I'd like it to be. "Oh well...no turning back now" I said to myself. Flavors change with temperature of the food. I just tasted "room temperature" cream and not "ice" cream. Even after it was done churning in the ice cream maker it still wasn't ice cream yet. I had to let it freeze for a bit, so I went to the gym to burn off the calories I was about to put back on. Not gonna lie, but it looked pretty good. I got really excited when I scooped it, cuz it scooped really well. Whispered another grade school "yes" to myself. Now on to the taste, and surprisingly enough it tasted better then the "room temperature" cream. I got the burnt taste from the caramel and the sweetness right after. I still thought it could be sweeter, but thats just me. I also didn't get any saltiness, which kinda upset me. I'm a huge fan of sweet and salty snacks, and I just didnt get enough sweetness and saltiness from it. Oh well!! I'm just happy that it scooped like ice cream this time. I plan on making every ice cream from this book to get a better understanding of the science into making this frozen treat. Hopefully after that I can open up a Blackbeard's Creamery. Pics below.