Ice Cream With Chocolate Caramel Sauce Food

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.

CHOCOLATE-CARAMEL ICE CREAM SANDWICHES

Steps:

• Sandwich chocolate-covered digestive cookies (chocolate-side out) with thick caramel sauce and dulce de leche ice cream. Freeze at least 1 hour.

ICE CREAM WITH CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a very small dry heavy saucepan or skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
• Remove caramel from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, add chocolate and stir until sauce is smooth. Stir in vanilla and pour sauce over ice cream.

CARAMEL ICE CREAM SAUCE

Steps:

• Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
• Serve hot or cold over ice cream; refrigerate leftovers.

CHOCOLATE CARAMEL SAUCE

Steps:

• In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.

SILKY CHOCOLATE-CARAMEL SAUCE

Steps:

• In 2-quart saucepan, cook brown sugar, whipping cream and butter over medium heat 2 to 3 minutes, stirring constantly, until mixture comes to a full boil.
• Add chocolate; cook about 2 minutes, stirring constantly, until chocolate is melted and sauce is smooth. Serve warm or cover and refrigerate until serving time.

CHOCOLATE CARAMEL SAUCE

Steps:

• Combine all ingredients in a saucepan.
• Cook over low heat until chocolate and caramels are melted and mixture is smooth.