Brown Sugar Ice Cream With A Ginger Caramel Swirl Food

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BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL



Brown Sugar Ice Cream with a Ginger-Caramel Swirl image

Provided by Kris Hoogerhyde

Categories     Milk/Cream     Ice Cream Machine     Ginger     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 12

5 large egg yolks
1/2 cup packed dark brown sugar
1 3/4 cup heavy cream
3/4 cup 1% or 2% milk
1/4 teaspoon kosher salt
For the swirl
3/4 cup heavy cream
1 cup granulated sugar
1 teaspoon jarred ginger spread*
1/8 teaspoon kosher salt
Special Equipment:
Ice cream machine

Steps:

  • Make the base
  • 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
  • 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  • 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
  • 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
  • 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
  • While the ice cream base cools, make the swirl
  • 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
  • 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
  • Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
  • 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
  • 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
  • Freeze the ice cream
  • 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
  • 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
  • Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

BROWN SUGAR ICE CREAM



Brown Sugar Ice Cream image

If you like the taste of caramel/butterscotch, you'll love this ice cream. Time for ice cream maker is not included.

Provided by evelynathens

Categories     Frozen Desserts

Time 22m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups whole milk
2 cups whipping cream
1 1/4 cups packed light brown sugar
6 large egg yolks
1 1/2 teaspoons vanilla extract

Steps:

  • Combine milk and cream in medium saucepan.
  • Bring just to simmer.
  • Remove from heat.
  • Place sugar in large saucepan.
  • Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
  • Stir the sugar continuously while it melts.
  • Whisk in hot milk mixture.
  • Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
  • Whisk yolks in large bowl to blend.
  • Gradually whisk in brown sugar mixture.
  • Return mixture to saucepan.
  • Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
  • Cool.
  • Mix in vanilla.
  • Puree custard in batches in blender until very smooth.
  • Refrigerate until cold, at least 1 hour or overnight.
  • Process custard in ice cream maker according to manufacturer’s instructions.
  • Transfer to container; cover and freeze until firm.

Nutrition Facts : Calories 414.8, Fat 27.4, SaturatedFat 16.1, Cholesterol 244.9, Sodium 66.6, Carbohydrate 38.4, Sugar 36.5, Protein 5.2

CARAMEL SWIRL ICE CREAM



Caramel Swirl Ice Cream image

Make and share this Caramel Swirl Ice Cream recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 20m

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups sugar
2 cups heavy cream, plus
2 tablespoons heavy cream
1 1/2 cups milk
6 large egg yolks
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
  • Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
  • Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
  • Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
  • Remove from heat, add a dash of salt, and let cool.
  • Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
  • In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
  • In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
  • Gradually whisk the hot cream into the egg yolks.
  • Pour the custard back into the saucepan.
  • Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
  • DO NOT BOIL.
  • Immediately strain the custard into a large heatproof bowl and set aside.
  • In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
  • Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
  • Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
  • Stir until smooth.
  • Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
  • Stir in vanilla.
  • Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
  • Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
  • Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
  • Spoon 1/3 of the ice cream into a chilled container.
  • Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
  • Top with a layer of ice cream.
  • Continue layering, ending with caramel.
  • Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
  • Cover and freeze for atleast 3 hours or up to 2 days.

Nutrition Facts : Calories 2579, Fat 151.8, SaturatedFat 89.8, Cholesterol 1234.1, Sodium 283.3, Carbohydrate 290.2, Sugar 267.2, Protein 25.7

BROWN SUGAR ICE CREAM



Brown Sugar Ice Cream image

Make and share this Brown Sugar Ice Cream recipe from Food.com.

Provided by MSnow

Categories     Frozen Desserts

Time P1DT25m

Yield 8-12 serving(s)

Number Of Ingredients 5

4 egg yolks
1 cup light brown sugar, packed
1 cup heavy cream
3 cups half-and-half
1 1/2 teaspoons vanilla

Steps:

  • In heavy saucepan, whisk egg yolks and sugar till thick.
  • In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
  • Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
  • Strain into a bowl; add vanilla and let cool to room temperature
  • Cover and refrigerate over-night.
  • Pour into freezer and follow directions for your freezer.

Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5

BROWN SUGAR ICE CREAM WITH FRESH FIG CARAMEL SWIRL



Brown Sugar Ice Cream With Fresh Fig Caramel Swirl image

Make and share this Brown Sugar Ice Cream With Fresh Fig Caramel Swirl recipe from Food.com.

Provided by Olha7397

Categories     Frozen Desserts

Time 20m

Yield 2 pints

Number Of Ingredients 12

2 cups whole milk
1 vanilla bean, split lengthwise and scraped
1/2 teaspoon very finely ground black pepper
8 large egg yolks
2/3 cup firmly packed dark brown sugar
2 1/2 cups heavy cream (divided)
ice water
2 cups granulated sugar
1 cup water
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
24 fresh black figs or 24 purple mission figs, stemmed

Steps:

  • In a medium saucepan, heat the milk, vanilla bean and scrapings, and pepper.
  • Scald the milk, cover, and remove from heat.
  • Let steep for 30 minutes.
  • Combine the egg yolks and brown sugar in the bowl of an electric mixer.
  • Beat at medium high speed until very thick and pale yellow, 3 to 5 minutes.
  • Meanwhile, return the milk to a simmer.
  • Remove the vanilla bean.
  • Add half the milk to egg yolk mixture, and whisk until blended.
  • Stir into remaining milk, and cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon.
  • Remove from heat, and immediately stir in 2 cups cream.
  • Pass mixture through a strainer into a medium bowl set over a large bowl of ice water.
  • Allow to chill.
  • Meanwhile, dissolve the granulated sugar in 1 cup of water in a heavy bottomed saucepan.
  • Set over high heat, wash down sides of pan with a pastry brush, and cook, without stirring, until an amber caramel forms, 8 to 10 minutes, swirling the pan occasionally.
  • Remove from heat.
  • Carefully stir in the remaining 1/2 cup cream.
  • Add the vanilla extract, cinnamon, and 8 figs.
  • Let stand about 15 minutes while the mixture cools and figs soften.
  • Remove from heat, and chill.
  • Puree caramel mixture in a blender or food processor, and set aside.
  • Freeze ice cream in an ice cream maker according to manufacturer's instructions.
  • Fold 1 cup of chilled caramel sauce into frozen ice cream, until large swirls of caramel form.
  • Transfer to a plastic container, and freeze for at least 2 hours to harden.
  • Cut remaining 16 figs in half lengthwise.
  • Combine remaining caramel sauce and figs in a saucepan.
  • Heat over medium heat just until figs are warm, 3 to 5 minutes, and serve warm over the ice cream.

Nutrition Facts : Calories 2891.4, Fat 137.9, SaturatedFat 79.9, Cholesterol 1271.1, Sodium 280.7, Carbohydrate 408.9, Fiber 17.7, Sugar 381.6, Protein 29.3

BROWN-SUGAR ICE CREAM WITH CARAMEL FIG SWIRL



Brown-Sugar Ice Cream With Caramel Fig Swirl image

Be careful not to overmix the ice cream when swirling in the caramel sauce.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 2 pints

Number Of Ingredients 11

2 cups whole milk
1 vanilla bean, split lengthwise and scraped
1/2 teaspoon very finely ground black pepper
8 large egg yolks
2/3 cup firmly packed dark-brown sugar
2 1/2 cups heavy cream
Bowl of ice water
2 cups granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
24 black or purple mission figs, stemmed

Steps:

  • In a medium saucepan, heat the milk, vanilla bean and scrapings, and pepper. Scald the milk, cover, and remove from heat. Let steep for 30 minutes.
  • Combine the egg yolks and brown sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return the milk to a simmer.
  • Remove the vanilla bean. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon.
  • Remove from heat, and immediately stir in 2 cups cream. Pass mixture through a strainer into a medium bowl set over a large bowl of ice water. Allow to chill.
  • Meanwhile, dissolve the granulated sugar in 1 cup of water in a heavy-bottomed saucepan. Set over high heat, wash down sides of pan with a pastry brush, and cook, without stirring, until an amber caramel forms, 8 to 10 minutes, swirling the pan occasionally. Remove from heat. Carefully stir in the remaining 1/2 cup cream. Add the vanilla extract, cinnamon, and 8 figs. Let stand about 15 minutes while the mixture cools and figs soften.
  • Remove from heat, and chill. Puree caramel mixture in a blender or food processor, and set aside.
  • Freeze ice cream in an ice-cream maker according to manufacturer's instructions. Fold 1 cup of chilled caramel sauce into frozen ice cream, until large swirls of caramel form. Transfer to a plastic container, and freeze for at least 2 hours to harden.
  • Cut remaining 16 figs in half lengthwise. Combine remaining caramel sauce and figs in a saucepan. Heat over medium heat just until figs are warm, 3 to 5 minutes, and serve warm over the ice cream.

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