I usually season any savory dish with a little sugar and desserts with a little salt to round up the flavor. In this case, it was important to me to bring out the salty notes in the sourdough ice cream even more intensely, so I quickly came up with the idea of enhancing the ice cream with a salted caramel. The beauty of a caramel is that it becomes thick and solid when cold. So, the ice cream remained beautifully marbled in the end. But we were talking about salt in ice cream, and a caramel is inherently a sweet thing. However, if you add more than a pinch of salt to the caramel, the whole thing turns, and the result is more like a flavor enhancer made of sugar, salt and fat.