Salted Caramel Frappe

How to make Salted Caramel Frappe Recipe - We were a bit hesitant to include this drink because we didn’t want to appear gimmicky. Salted caramel seems to be everywhere these days. But there’s a reason. The flavor is addictive. The quality of the ice cream is key here because if it’s too sweet, it will kill the drink. Hit it right and you’re in for a treat. We are lucky in Boston because we have access to a few local, small-batch ice cream brands that excel in this particular flavor.

Ingredients:
1/2 cup (120 ml) very cold milk
1 1/2 cups (210 g) premium salted caramel ice cream, about 3 generous scoops (see Resources, page 201)
1 tablespoon (15 g) brown sugar simple syrup (recipe follows)
Sprinkle coarse sea salt
Make it Wicked: Add 1 ounce (28 ml) bourbon in the blender after the simple syrup.

Method:
Pour the milk into the container of a blender. Add the ice cream, followed by the syrup. With the blender on a low setting, purée for about 15 to 30 seconds until the mixture is thick and smooth. (If using a mixer, start on the slow speed and accelerate after a few seconds.) Pour into a tall glass and top with a sprinkle of sea salt. YIELD: One 12-ounce (355 ml) frappe

BROWN SUGAR SIMPLE SYRUP - Brown sugar adds a little depth of flavor to this kitchen staple. It is perfect for our Salted Caramel Frappe, but we bet you can find lots of other uses for it as well.

Ingredients:
1/2 cup (115 g) packed light brown sugar
1/2 cup (120 ml) water
In a medium saucepan over medium heat, bring the sugar and water to a simmer, stirring. Simmer about 3 minutes until sugar dissolves and mixture thickens slightly.

Method:
Remove from the heat and cool completely. Transfer to a container and store, covered, in the refrigerator.
YIELD: 1/2 cup (160 g)