CARAMEL ICE CREAM SAUCE
In Reno, Nevada, Julee Wall berg stirs up this delightful dessert sauce on the stovetop. With its smooth texture and yummy taste from brown sugar, it's terrific drizzled over ice cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL BALSAMIC SWIRL ICE CREAM
Chuck Hughes' creamy caramel swirl ice cream drizzled with caramelized balsamic vinegar is an invigorating and sweet dessert that you'll leave you wanting seconds.
Provided by Chuck Hughes
Categories dessert
Time 4h25m
Yield s: 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
- Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
- Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
- Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
- Put in the freezer until firm, a minimum of 4 hours
- For the serving: Scoop into nice bowls and serve with fresh berries.
STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE
This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream!
Provided by Good Looking Cooking
Categories Dessert
Time 1h5m
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For Pudding:.
- Combine dates in a pan with 300ml water, bring to a boil.
- Remove from heat, stir in bicarb soda and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well each time.
- Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
- Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
- For Sauce:.
- Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
- Note:.
- I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.
CARAMEL SAUCE
Provided by Rose Levy Beranbaum
Categories Sauce Milk/Cream Dessert Kid-Friendly Vanilla Fall Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 full cup. Approximately 10.75 ounces or 308 grams
Number Of Ingredients 6
Steps:
- EQUIPMENT
- A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining
- In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
- For a decorative lacing effect, this caramel pours perfectly at room temperature. For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner.
- STORE
- Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.
- Understanding
- Refiner's or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. It also lowers the caramelization temperature.
- I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor. I bring this caramel up to at least 380°F. for maximum flavor. The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don't have an absolutely accurate thermometer.
- It's best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you're pressured for time - but it must be added very slowly.
- I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor.
- Unrefined sugar, which contains a small amount of natural molasses - which caramelizes at a slightly lower temperature - provides a flavor that is deliciously reminiscent of butterscotch. The "impurities" in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much.
- Pointers for Success
- • Most important: When making caramel, be careful to concentrate every moment. Sugar burns are extremely painful.
- • Use refined sugar that is absolutely free of impurities, to prevent crystallization.
- • To further prevent crystallization, do not allow any sugar crystals to get on the sides of the pan, and be sure to moisten all the sugar with the water. Stop stirring entirely as soon as it comes to a boil. If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup. If any sugar remains on the thermometer, it will cause crystallization.
- • Use a pan that conducts heat well (such as unlined copper, aluminum, or anodized aluminum) so that cooking stops soon after it is removed from the heat. Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan. Do not use a pan with a tin or nonstick lining, as its melting point is below that of caramel.*
- • To determine the color of the caramel, use an accurate thermometer or drop a bit of caramel on a white surface such as a porcelain spoon or plate. When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun.
- • To prevent breakage, never put a thermometer used for caramel into water until completely cooled.
- • Soaking utensils in hot water will remove hardened caramel.
- • After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.
- *There are some special pans, such as the Scanpan, from Denmark, with nonstick properties that can withstand the heat of caramel.
BALSAMIC VINEGAR ICE CREAM AND FRUIT
Cinnamon-infused, pear, chocolate, even plain-whatever the flavor, balsamic vinegar on ice cream is amazing! -Allison Ochoa, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 3
Steps:
- Drizzle balsamic vinegar over ice cream, top with mixed fruit.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 63mg sodium, Carbohydrate 39g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
BALSAMIC AND FIG CARAMEL SAUCE
Steps:
- Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
More about "balsamic caramel sauce over vanilla ice cream food"
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM : RECIPES
From cookingchanneltv.com
Servings 8Total Time 25 mins
WARM SALTED CARAMEL SAUCE WITH VANILLA ICE CREAM
From deliciousmagazine.co.uk
CARAMEL SAUCE FOR ICE CREAM WITH A SECRET INGREDIENT
From icecreaminspiration.com
VANILLA CARAMEL SWIRL ICE CREAM - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
BALSAMIC CARAMEL ICE CREAM AND CHOCOLATE SAUCE
From deliciousmagazine.co.uk
10 BEST BALSAMIC VINEGAR ICE CREAM RECIPES - YUMMLY
From yummly.com
SWEET BALSAMIC REDUCTION WITH VANILLA ICE CREAM
From todayscreativelife.com
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM - J.
From joliveco.com
BALSAMIC CARAMEL DESSERT SAUCE - GARLIC & ZEST
From garlicandzest.com
VANILLA ICE CREAM WITH ESPRESSO-CARAMEL SAUCE
From finecooking.com
EASY CARAMEL SAUCE RECIPE FOR ICE CREAM AND DESSERT
From vintagecooking.com
CHERRY BALSAMIC CARAMEL SAUCE BY FOODIE’S CHEF LAURA BRENNAN
From foodiesmarkets.com
VANILLA-CARAMEL SAUCE RECIPE - NANCY SILVERTON | FOOD & WINE
From foodandwine.com
RECIPES PBS/FAMILY/FRIENDS: BALSAMIC-CARAMEL SAUCE OVER VANILLA …
From pbscooking.blogspot.com
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM - GLUTEN FREE …
From fooddiez.com
BALSAMIC CARAMEL SAUCE - SPICEANDTEA.COM
From spiceandtea.com
HOMEMADE VANILLA CARAMEL SAUCE - CURIOUS CUISINIERE
From curiouscuisiniere.com
CARAMEL BALSAMIC SWIRL ICE CREAM : RECIPES - COOKING …
From cookingchanneltv.com
BALSAMIC CARAMEL
From weolive.com
CARAMEL SAUCE - RECIPE GIRL
From recipegirl.com
11 WAYS TO USE CARAMEL SAUCE BEYOND ICE CREAM - MOUTH
From mouth.com
VANILLA CARAMEL SAUCE
From vanillaqueen.com
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM
From crecipe.com
QUICK BALSAMIC CARAMEL SAUCE - HEALTHY SOUTHERN FOOD
From cleansoutherncuisine.com
HOMEMADE CARAMEL SAUCE (SO EASY!) - RACHEL COOKS®
From rachelcooks.com
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM – RECIPES NETWORK
From recipenet.org
BALSAMIC NECTAR - BALSAMIC CARAMEL SAUCE OVER VANILLA... | FACEBOOK
CARAMEL SAUCE THREE WAYS | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
RECIPE BANANAS WITH RUM CARAMEL SAUCE AND ICE CREAM - PONTI
From ponti.com
RECIPE: BALSAMIC CARAMEL ICE CREAM | STYLE AT HOME
From styleathome.com
VANILLA CARAMEL SAUCE – HAWAIIAN VANILLA COMPANY
From hawaiianvanilla.com
EASY HOMEMADE ICE CREAM WITH BALSAMIC SAUCE - COOK WITH GUSTO
From cookwithgusto.com
BALSAMIC & CARAMEL SAUCE OVER VANILLA ICE CREAM – …
From beyondtheolive.com
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM – SANTA FE OLIVE …
From santafeoliveoil.com
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM | RECIPE | VANILLA …
From pinterest.com
BALSAMIC CARAMEL SAUCE | FOODBABBLES
From foodbabbles.wordpress.com
CARAMEL BALSAMIC SWIRL ICE CREAM RECIPE - FOOD.COM
From food.com
NO-FAIL CARAMEL SAUCE - REAL MOM KITCHEN
From realmomkitchen.com
BALSAMIC CARAMEL SAUCE OVER VANILLA ICE CREAM RECIPE
From crecipe.com
CARAMEL AND VANILLA RECIPES (2675) - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love