ICE CREAM WITH CARAMEL BRIOCHE CROUTONS
Croutons of caramel-coated brioche accompany scoops of vanilla ice cream.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper, and set aside. In a medium saucepan over medium-high heat, combine the butter, sugar, and water. Stir until sugar is dissolved, about 2 minutes.
- Allow sugar mixture to boil, and caramelize until the syrup is a medium amber color, about 4 minutes. Remove from heat. Add the cubes of brioche a handful at a time, and stir to coat. When all croutons are coated, transfer to prepared baking sheet. Quickly spread croutons so they are not touching. Let cool. To serve, fill four serving dishes with ice cream; garnish with caramel croutons.
SWEET BRIOCHE CROUTONS
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Cut bread slices into 3/4-inch cubes. Place in a medium bowl. Sprinkle cinnamon and sugar over bread cubes. Pour in butter; toss until bread cubes are evenly coated. Place on a baking sheet, and cook until golden brown and beginning to crisp, 10 to 12 minutes. Serve warm.
ICE CREAM WITH CARAMEL BRIOCHE CROUTONS
Make and share this Ice Cream With Caramel Brioche Croutons recipe from Food.com.
Provided by LMillerRN
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper, and set aside. In a medium saucepan over med-high heat,combine butter, sugar and water.
- Stir until sugar is dissolved about 2 minutes.
- Allow sugar mixture to bowl and carmelize until the syrup is a medium amber color, about 4 minutes.
- Remove from heat. Add cubes and stir until coated.
- When all croutons are coated, transfer to baking sheet.
- Quickly spread croutons so they are not touching.
- Let cool.
- To serve, fill four serving dishes with ice cream, garnish with caramel croutons.
Nutrition Facts : Calories 561.6, Fat 29.1, SaturatedFat 18.2, Cholesterol 92.9, Sodium 88.3, Carbohydrate 75.3, Fiber 0.8, Sugar 72.7, Protein 3.9
BRIOCHE CROUTONS
Provided by Ina Garten
Time 20m
Yield 6 to 8 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.
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
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