sea salted caramel

an alchemy of cream and sugar that's worth its taste in gold

organic milk & cream
salted caramel
usda certified organic
  • Quart

    32 oz
  • Pint

    16 oz
  • Single

    5 oz
  • Serving Size: 1/2 cup (85g)
  • Calories200
  • Calories from Fat110
  • Total Fat12g
  • Saturated Fat8g
  • Trans Fat0g
  • Cholesterol60mg
  • Sodium40mg
  • Total Carbohydrate24g
  • Dietary Fiber0g
  • Sugars17g
  • Protein3g

organic milk, organic cream, organic cane sugar, organic caramel (organic sugar, organic cream, organic non fat milk, organic tapioca syrup, organic caramelized sugar, sea salt), organic egg yolks, organic non fat milk, organic vanilla extract.

The Story

For the real scoop on Three Twins' flavors, we went straight to the source: Founding Twin Neal Gottlieb. Here's what he says about our sweet and sassy superstar, Sea Salted Caramel.

Salted caramel is the new black. It's everywhere: in ice cream, on cupcakes and in your nonfat, shade-grown, songbird-safe goat's milk molten lava hot caramel latte. But, one place it hadn't been was in the form of an inconceivably delicious, certified organic ice cream. And as it turns out, creating an organic salted caramel ice cream isn't as easy as apple pie (though the two do go together quite well). Finding an appropriate organic caramel really proved to be a challenge. I found a few folks who were making organic caramel, and although their hearts were in the right places, the caramel was by no means flavorful enough to make an ice cream that was unquestionably delicious. So I set forth to do better for you, my loyal reader. And for the children.

After locating a company that made caramel for various applications, I was enthused to learn that they would work with us to develop a certified organic caramel to use as the foundation of our Sea Salted Caramel ice cream. When I got the first samples, I was less than impressed.

It wasn't that the samples were bad; in fact, they were quite tasty. It was the ingredients that were the problem, and two ingredients in particular. The first ingredient that I wanted to take outside and have words with was ""natural flavor."" Though I was raised in New Jersey, which is home to a good portion of the chemical companies that make the country's natural and artificial flavors, I don't see a place for such things in my ice cream or anything else that I eat.

Flavors are things that are trying to taste like things but that don't really taste like the thing that they're trying to taste like. The result is poor approximations and worse aftertastes. I use only real things in my ice cream, not things trying to taste like things. It is a simple rule with little to no room for debate, and it has decidedly delicious consequences.

The other ingredient that was banished was something with a name I can't even remember. It contained four syllables over two words, and I can't really be bothered to look it up. It's dead to me. The purpose of this ingredient, I was told, was to act as a buffer. I don't know what that means and neither did my sales rep, so I demanded that he leave it out.

I am happy to say that, after several test batches, the caramel company nailed it. They gave us a caramel with a clean ingredient statement and the balance of a rich caramel taste, with a tease of sea salt that allows this kid to play in the big leagues. This is not some little leaguer playing left out. This is a Hall-of-Famer in the making. And unlike some that you'll find in Cooperstown, you won't find asterisks next to this one due to the addition of synthetic stuff. Fun fact: I love this flavor so much that I decided to take the unprecedented step of releasing it not only in pints, but also in single-serve cups. At the same time. You are welcome.

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