Caramel Ice Cream Food

CARAMEL ICE CREAM

Steps:

• In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
• Remove from heat.
• Cover and let stand for at least 15 minutes.
• Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
• Whisk in 1/3 of the scaled cream.
• Return mixture to saucepan.
• Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
• DO NOT BOIL.
• Remove from heat.
• Stir in butter pieces, one at a time, blending well after each addition.
• Let cool to room temp.
• and then cover and refrigerate for at least 4 hours or up to 3 days.
• While custard is cooling make caramel syrup.
• To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
• Cover and let steam one minute.
• Remove lid and continue cooking until mixture caramelizes to a dark tea color.
• Remove from heat.
• Add remaining water slowly (be careful mixture will spatter) and stir.
• Cover and let cool to room temp.
• Remove vanilla bean from custard, scraping any seeds into custard mixture.
• Stir syrup into custard.
• Can be refrigerated again at this point before making ice cream.
• Transfer to ice cream maker and process using manufacturer's instructions.

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

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.

SALTED CARAMEL ICE CREAM

Steps:

• Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
• Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
• Freeze in an ice cream machine according to manufacturer's directions.
• Heat the milk in a sauce pan over medium-low heat.
• Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
• Set a strainer over the smaller bowl and set aside.
• In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
• Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.

CINNAMON CARAMEL ICE CREAM

Steps:

• In a heavy saucepan combine half-and-half, lemon zest and cinnamon stick over medium heat and bring to a simmer. Remove from heat and let steep for 10 minutes. Strain into a large bowl, discarding solids. Set aside and let cool.
• Whisk egg yolks (or subsitute) and 1/2 cup sugar together in a large mixing bowl until thick and pale yellow.
• Whisk in half-and-half.
• Return mixture to saucepan and cook over medim low heat, stirring constantly with wooden spoon until thick (20-30 minutes). Remove from heat and strain into a large bowl and set aside. Cover and refrigerate until chilled (2-4 hours).
• While custard is chilling, grease a cookie sheet with butter and set aside.
• In a large saucepan, combine remaining sugar (1 cup) and 4 tablespoons water and bring to a simmer over medium low heat, swirling pot frequently until sugar carmalizes (20-30 minutes).
• Immediately pour syrup onto prepared sheet, tilting pan to spread around so syrup is a thin layer. Set aside and let cool.
• Crack carmamel into small pieces.
• Stir into cooled custard.
• Process in ice cream maker according to manufacturer's directions.

CARAMEL ICE CREAM

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.

SALTED CARAMEL ICE CREAM

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

CARAMEL ICE CREAM

Steps:

• Place turbinado sugar in a medium heavy-bottomed saucepan. Add 1/4 cup water and stir to combine. Place over high heat and cook, until sugar is dissolved and mixture becomes a very dark caramel color, about 10 minutes.
• Slowly whisk in milk, taking care as caramel may bubble and splatter. Place over medium-high heat and cook, whisking, until mixture is well combined. Remove from heat; set aside.
• In a large bowl, whisk together egg yolks and granulated sugar until well combined. Add half of the caramel mixture to the egg yolk mixture; whisk to combine. Return egg mixture to saucepan and whisk to combine. Place saucepan over medium-high heat and cook, whisking occasionally, until mixture is thickened, about 10 minutes.
• Meanwhile, set a medium bowl in an ice-water bath; set a fine-mesh sieve over bowl. When ice cream mixture has thickened, strain and let cool completely.
• When mixture is cooled, transfer to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and keep frozen up to 1 week.

SALTED CARAMEL ICE CREAM

Steps:

• Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
• Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
• Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
• Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
• Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

CARAMEL ICE CREAM

Steps:

• 1. Place 1 cup sugar in a large heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the sugar melts and turns golden.
• 2. Reduce the heat to low; gradually add the whipping cream and milk. Cook over medium heat, stirring frequently, until smooth.
• 3. Combine the 1//2 cup sugar and flour; stir well. Add to the caramelized sugar mixture; cook over low heat, stirring constantly, for 10 minutes or until the mixture is thickened. Stir in the vanilla.
• 4. Pour the mixture into the freezer container of a 2 quart hand-turned or electric freezer. Freeze according to the manufacturer's instructions. Pack the freezer with additional ice and salt, and let stand 1 hour before serving.

CARAMEL ICE CREAM

Steps:

• Place 3/4 cup of the sugar in a 3-quart saucepan over medium heat. Stir gently, moving the sugar around constantly. It will become pebbly and turn golden. Continue cooking, stirring gently, until the sugar starts melting, then stop stirring and gently swirl the sugar until it melts and turns a rich amber color. It has caramelized enough when it starts to come to a simmer.
• Immediately stir in about 1/2 cup of the half-and-half, pouring it slowly and standing back because the mixture may spatter. Stir in the remaining half-and-half. Bring to a boil, then remove from the heat.
• Beat the remaining sugar with the egg yolks in a separate bowl until blended but not frothy. Beat in a little caramel, then pour the egg-yolk mixture back into the saucepan with the caramel. Cook, stirring, over medium-low heat until the mixture reaches 175 degrees on a candy thermometer. Do not allow to boil.
• Strain the mixture into a metal bowl, cover and refrigerate or place the bowl in a larger bowl filled with ice and water to chill it. Stir the caramel occasionally as it chills. When the mixture is cold, freeze it in an ice-cream maker according to manufacturer's directions.

APPLE CARAMEL ICE CREAM

Steps:

• Beat cream in a large bowl until stiff peaks appear. Lift your beater or whisk straight up: cream should form a sharp peaks. Whisk in sweetened condensed milk, applesauce, caramel sauce, butter, vanilla extract, and salt until well combined.
• Pour cream mixture into a large container and cover. Freeze until solid, about 6 hours.