Sea Salt with Caramel Ribbons

We created this ice cream with Mark Bitterman, the owner and “selmelier” at The Meadow, the internationally renowned Portland salt shop. He actually wrote the book on salt, Salted, a James Beard Award winning cookbook. We use their Fleur de Sel, which is made in Guatemala from salt pans that are famed for supplying the Mayan Empire at the height of its power. We’ve topped it off by ribboning in hand-burned caramel that we make in house!