Brown Sugar Ice Cream With Fresh Fig Caramel Swirl Food

BROWN SUGAR ICE CREAM

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.

BROWN SUGAR ICE CREAM

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.

BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL

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 WITH CARAMEL FIG SWIRL

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.

VANILLA CARAMEL SWIRL ICE CREAM

Steps:

• In a large Pyrex measuring cup or heatproof bowl, whisk the yolks with ¼ cup of the brown sugar. Set aside.
• In a heavy saucepan, stir together the cream, milk, salt, and the remaining ¼ cup of brown sugar and put the pan over medium-high heat. When the mixture starts to simmer, decrease the heat.
• Remove about ½ cup of the hot cream mixture while constantly whisking the eggs, slowly drizzle the cream into the egg yolks. Repeat with another ½ cup of hot cream, then pour the egg-cream mixture back into the saucepan, whisking as you pour.
• Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, about 1-2 more minutes.
• Strain the custard mixture through a fine-mesh strainer into a clean container. Set the container into an ice-water bath (I fill my sink with ice cubes, then adds some water). Stir occasionally, till cool.
• Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
• While the ice cream base cools, make the caramel.
• Set the warm cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy saucepan over medium-high heat. When the sugar is melted around the edges and starts to turn golden, stir the mixture gently and add another 2 tablespoons of sugar to the pan.
• 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.
• When all the sugar has caramelized, slowly add the cream. It will bubble furiously.
• When the bubbling slows down, gently stir in the cream to blend. If you have any hard sugar lumps, just keep the burner on low and cook till sugar melts. Stir in salt and vanilla and allow to cool to room temperature.
• Freeze the ice cream as directed by your ice cream maker.
• When the ice cream is frozen, layer about a third of it into your container. Drizzle 2 tablespoons of caramel on top of ice cream, then repeat again two more times. You will have leftover caramel.
• Use a knife or a chopstick to swirl the caramel. If you prefer softer ice cream, eat right away or else freeze for about 4 hours before serving.

BROWN SUGAR ICE CREAM WITH FRESH FIG CARAMEL SWIRL

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.

CARAMEL BALSAMIC SWIRL ICE CREAM

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.

BROWN SUGAR & CINNAMON ICE CREAM

Steps:

• Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
• Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
• Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
• Serve and enjoy!

VANILLA ICE CREAM WITH CHOCOLATE FUDGE SWIRL

Steps:

• Vanilla Ice Cream with Chocolate Fudge Swirl:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread half of the fudge swirl over ice cream. Spread remaining one-third ice cream over the fudge swirl. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
• Fudge Swirl:.
• Place heavy whipping cream and semisweet chocolate chips in a double-boiler. Stir until all of the chocolate chips have melted and the mixture is smooth. Cool completely. Store in a tightly covered container in the refrigerator.

CRESCENT CARAMEL SWIRL

Steps:

• Melt butter.
• Coat bottom and sides of a bundt pan with 2 tbs of the butter, sprinkle pan with 3 tbs of the nuts.
• Add remaining nuts, brown sugar, and water to the remaining melted butter.
• Bring to a boil, stirring occasionally.
• Boil 1 minute, stirring constantly.
• Remove dough from tubes, do not unroll.
• Cut each roll into 8 slices.
• Arrange 8 slices, cut side down, in nut-lined pan.
• Spreading out the layers of each pinwheel slightly.
• Spoon half of the brown sugar mixture over dough.
• Place remaining 8 slices on over bottom layer.
• Spoon remaining brown sugar mixture over slices.
• Bake at 350°F for 25-30 minutes, or until deep golden brown.
• Cool 3 minutes, then invert onto a serving plate.
• Serve warm.