I grew up in a family of ice cream enthusiasts. My dad has always been a staunch supporter of Ben & Jerry’s, and a veritable super fan of Chubby Hubby — you know, the one with peanut butter and, more importantly, salty pretzels.
You can get some pretty good apples right now, but sometimes even the most beautiful, promising looking crisp fruits can be a little too tart or a little too bland. This is, without a doubt, very disappointing, but don't let it ruin your day. All your ho-hum apple needs is a sprinkling of salt.
This flavour was somewhat of a revelation for pre-teen me. It was before salted caramel’s meteoric rise to popularity, and adding outright salt (or salted ingredients) to sweets was not exactly mainstream. But I had been putting salt on fruit for years, so putting it in and on ice cream didn’t seem illogical.
I still buy the occasional pint of Chubby Hubby, but these days I sprinkle salt on pretty much every ice cream I buy and eat, mint chip being the exception, and anything with chocolate, caramel, or peanut butter being the rule. The salt — which is usually Maldon because I deserve it — tempers the sweetness while enhancing the other flavours in the dessert.
It also keeps your tongue from getting saturated with one flavour, which means you can eat more ice cream.
(If your goal is to eat less ice cream, then skip this tip; I don’t know how to help anyone achieve that goal.)