A perfect balance of salty and sweet: sugar fire-toasted in our kitchen and blended with sea salt, cream, and grass-grazed Ohio milk.
As a teen, Jeni was always hanging around pastry apprentices at the Columbus bakery where she worked. One regaled her with stories of the “salty caramel” from his hometown in France. Jeni mistakenly thought it was salty like Scandinavian licorice. So when she began to make ice cream a few years later, in 1996, she created a flavor based on what she imagined this salty French caramel tastes like (beginning with toasted sugar, not flavoring). It was an instant success. We still make it the same way today, by toasting sugar in a kettle over fire. And then we blend it with cream and grass-grazed milk that enhance the butteriness of the caramel.