CARAMEL ICE CREAM
If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
- With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
- Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g
ICE CREAM SUNDAE
Ice Cream Sundae is the perfect frozen dessert with all the best toppings like caramel sauce, chocolate ganache, whipped cream, peanuts, and cherries.
Provided by Sabrina Snyder
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Add ice cream to a bowl.
- Add chocolate ganache drizzled over ice cream.
- Add caramel sauce drizzled over ice cream.
- Top with whipped cream.
- Add cherry over whipped cream.
- Sprinkle peanuts over entire dish.
Nutrition Facts : Calories 774 kcal, Carbohydrate 105 g, Protein 13 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 99 mg, Sodium 306 mg, Fiber 4 g, Sugar 69 g, ServingSize 1 serving
CREAMY CARAMEL MARTINI
Make and share this Creamy Caramel Martini recipe from Food.com.
Provided by Rita1652
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Chill martini glass.
- Drizzle caramel topping down the inside rim of glass and rechill.
- In a shaker full of ice add vodka and Buttershots shake till your hands become very very cold.
- Pour into martini glass and add a splash of cream soda.
Nutrition Facts : Calories 128.6, Sodium 0.6
CARAMEL ICE CREAM
Steps:
- Caramel: In a small, heavy saucepan combine the sugar and the water. Be sure all sugar granules are washed down from pot sides (you can use a pastry brush dipped in water to brush down the sides). Cook over moderate heat, swirling the pan occasionally, until color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. When it is a deep golden color, plunge the bottom of the pot into cold water to immediately stop the cooking (otherwise the heat of the caramel will keep it cooking long after you remove it from the heat, and it could burn). Immediately and with great care, pour the hot caramel onto a large sheet of greased parchment paper on top of a baking sheet. Set aside until cool, then crack into 1/2inch pieces.
- Ice cream: Combine cream and half-and-half in a medium, heavy saucepan. Bring to a boil.
- In a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Pour in the boiling liquid and stir until combined. Stir in the vanilla. Strain into a large container and refrigerate until cold, or place in a bowl nested in a larger bowl of iced water and stir occasionally until cold. Stir in the Crema. Pour into an ice cream maker and process according to the manufacturers instructions. When ice cream is done, fold in the reserved caramel pieces. Store in freezer 1 to 2 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
CARAMEL ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Kid-Friendly Frozen Dessert Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 1/2 cups
Number Of Ingredients 6
Steps:
- Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze until firm.
EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
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