Caramel Swirl Chocolate Ice Cream Dessert Food

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.

CHOCOLATE CARAMEL ICE CREAM

Steps:

• Put the can of sweetened condensed milk in a large pot and fill with water so it's covered by about an inch.
• Bring to a boil, partially cover the pot, and reduce the heat to maintain a low boil.
• Boil for 1 1/2 hours.
• Remove the can from the water using tongs and let sit out at room temperature to cool until just warm.
• Place the chocolate chips or chopped chocolate in a heat-proof bowl.
• Combine the heavy cream and cocoa powder in a sauce pan. Over medium heat, whisk until the cocoa powder is all mixed in with the cream. Heat until steaming it reaches a bare simmer, whisking occasionally.
• Pour the cream over the chocolate and let sit a minute.
• Whisk until the chocolate is melted.and smooth.
• Whisk in the caramelized sweetened condensed milk, vanilla and salt and chill until cold.
• Pour the base in your mixer bowl. Attach the whisk attachment and whisk until the base is about the consistency of thick cake batter or very soft peaks.
• Pour into your freezer-safe container. Press plastic wrap down on the surface of the ice cream and freeze for at least 8 hours before scooping and enjoying.
• Layer in 1/4 of the whipped base and top with about 3 tablespoons of fig jam or spread of your choice.
• Repeat with 3 more layers of whipped base and 2 more layers of jam. Run a knife through the ice cream a few times if you want. Press plastic wrap directly on the surface of the ice cream and freeze at least 8 hours before scooping.

CARAMEL SWIRL CHOCOLATE ICE CREAM DESSERT

Steps:

• Combine whipping cream, condensed milk and vanilla in a large bowl or the bowl of your stand mixer. Whip together until medium peaks form. Add in the chopped chocolate and gently fold it in until evenly distributed.
• You can use your favorite caramel recipe or store-bought caramel. If using rum, pour it into the caramel and mix together until fully combined.
• Add half of your ice cream mixture into a freezer-safe container. Drizzle half of the caramel over top and using a knife, swirl it through the ice cream. Pour the other half of the ice cream mixture over top and drizzle the remaining caramel over top. Again, use a knife to swirl it through the ice cream.
• Place in the freezer for at least 6 hours until firm. Remove from the freezer for about 10 minutes so that it softens enough to scoop.

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.

CHOCOLATE CINNAMON CARAMEL ICE CREAM WITH WHITE AND DARK CHOCOLATE CHIPS

Steps:

• Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
• Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
• You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.

COFFEE CARAMEL SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle 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 kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

CARAMEL PECAN ICE CREAM DESSERT

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

VANILLA ICE CREAM WITH SALTED CARAMEL SWIRL

Steps:

• Vanilla Ice Cream with Salted Caramel 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 salted caramel swirl over ice cream. Spread one-third of the ice cream over the salted caramel swirl. Spread half of the salted caramel swirl over ice cream. Spread remaining one-third ice cream over the salted caramel swirl. With a knife, gently swirl the ice cream with the salted caramel swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
• Salted Caramel Swirl:.
• In a saucepan over medium heat, melt and stir the butter, brown sugar, light corn syrup, evaporated milk and salt. Bring to a boil. Cook/boil for 30 seconds, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.

CARAMEL SWIRL ICE CREAM

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.