Salted Butter Caramel Ice Cream, with Praline Macadamias (aka Kill Me With A Spoon)

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If my refrigerator ever became sentient, I swear the first thing it would do is take out a restraining order against me.

But since that is almost certainly never going to happen, will somebody PLEASE, I beg you, just lock up my freezer and throw away the keys.

Because ever since I made my first 2 tubs of this Salted Butter Caramel Ice Cream, I have been violating my freezer repeatedly through the day, every day.

At first, I thought I just had to finish it fast and get it over with.  But instead, the empty tubs tricked me into filling 'em up with another batch of ice cream.  Only this time, I also added Praline Macadamias.

And what a bloomin' fool of a decision that turned out to be.

What was I thinking.  Salty burnt caramel ice cream, with fragrant, buttery, toasted macadamias in sweet and crunchy praline??   It might as well have been chunks of Kryptonite.

And there's no stopping me now, as I am scraping the bottom of my 4th ice cream tub.  Consumed all the time with thoughts of making a third batch.  What do you think, Salted Caramel Ice Cream with ... Praline Pecans? Crunchy Nougat?  Chocolate Fudge? Chocolate cookies?

I think I need HELP.

Salted Caramel Valrhona Chocolate Bar

I just bought a 2kg bag of paillette feuilletine - those beautifully crisp vanilla wafer flakes that add a delightful crunch to all sorts of chocolate desserts. Yes if you were wondering what those tasty crunchy bits at the bottom of your dark chocolate tart dessert were, they are not cornflakes. And although some recipes suggest cornflakes as an acceptable substitute for paillette feuilletine, to me the taste and texture are quite different.

My first dessert with paillette feuilletine is a salted caramel Valrhona chocolate bar, inspired from a blog post I saw on sweet pleasure. My version featured a chocolate-nutella-paillette feuilletine base, topped with a layer of rum-flavoured dark chocolate ganache, a sprinkling of toasted almond flakes, then a layer of creamy white chocolate, drenched with - the best part - runny burnt caramel lightly salted with fleur de sel. This chocolate bar is both luxurious and incredibly addictive. My husband is already demanding that I make a second tray of chocolate bars (having demolished the last remaining pieces).