CARAMEL PECAN SUNDAES
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE
Steps:
- Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
- Preheat the oven to 350 degrees F.
- Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
- Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.
TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES
Make and share this Toasted-Coconut Caramel Ice Cream Sundaes recipe from Food.com.
Provided by Queen Dana
Categories Ice Cream
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
- Preheat oven to 350°F Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
- Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
Nutrition Facts : Calories 673.4, Fat 40.9, SaturatedFat 28.2, Cholesterol 152.8, Sodium 136.2, Carbohydrate 74.1, Fiber 0.9, Sugar 70.1, Protein 5.3
CARAMELIZED PINEAPPLE SUNDAES
Whenever we get a craving for a tropical escape, this super simple recipe whisks us away in no time. Vanilla's nice but drizzling the sauce over salted caramel ice cream and taking a bite is just pure paradise. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.
Nutrition Facts : Calories 469 calories, Fat 26g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 180mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 4g fiber), Protein 4g protein.
GRILLED GINGER PEAR SUNDAES
Pears team well with peppery and slighty sweet ginger. You can make your own homemade ice cream a few days ahead of time for the best flavour and convenience - so delicious!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, stir ice cream with crystallized ginger; cover and refreeze until firm, about 1-2 hours.
- Cut pears in half lengwise and core. In small bowl, mix together butter, sugar and ground ginger; brush some on cut surfaces.
- Place cut side down on grill over medium-high heat; close lid and grill for 2-3 minutes or until grill marked.
- Brush skins with remaining butter mixture; turn over and grill for 2-3 minutes or until softened. Scoop ginger ice cream on to individual plates or bowls. Arrange pear halves beside ice cream. Drizzle with caramel sauce; sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 357.4, Fat 15.6, SaturatedFat 10, Cholesterol 47, Sodium 112.6, Carbohydrate 56, Fiber 7.2, Sugar 41.9, Protein 3.5
PEAR-CARAMEL ICE CREAM SUNDAES
Categories Blender Ice Cream Machine Dairy Fruit Dessert Frozen Dessert Pear Brandy Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- For Ice Cream:
- Melt butter in heavy 10-inch skillet over medium-low heat. Add sugar and cook until sugar melts (mixture will be grainy for first 10 to 12 minutes) and turns deep amber, stirring occasionally and pressing on sugar lumps to break up, about 20 minutes. Add pears (caramel will bubble and harden). Increase heat to medium-high and boil until liquid thickens and pears are very tender, breaking up large pieces of caramel and stirring occasionally, about 14 minutes. Transfer mixture to blender.
- Beat yolks to blend in medium bowl. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolks. Return cream mixture to same saucepan. Stir over low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil. Immediately add to pear mixture in blender. Add brandy if desired. Blend until smooth. Cover custard and refrigerate until well chilled.
- Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream until firm. (Can be prepared 1 week ahead. Keep frozen.)
- For Pears:
- Melt butter in heavy large skillet over medium-low heat. Add sugar and cook until sugar turns deep amber, stirring occasionally and breaking up sugar lumps, about 20 minutes. Add pears and sauté until tender but not mushy and caramel thickens slightly, about 9 minutes.
- Arrange 6 pear slices decoratively on each of 6 plates or in shallow bowls. Scoop ice cream atop pears. Drizzle with caramel syrup from skillet and serve.
CREAMY CARAMEL-PEAR ICE CREAM
This homemade ice cream recipe uses fresh pears combined with sweet gooey caramel for a unique and delicious flavor. It is perfect in late summer, and it can use pears that are a bit overripe. You'll get the best results if you start a few days ahead, giving adequate time for chilling and freezing.
Provided by Rebecca Krogman
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 17h10m
Yield 16
Number Of Ingredients 15
Steps:
- Cook pears, 2 tablespoons white sugar, lemon juice, 1/4 teaspoon coarse salt, and vanilla extract in a saucepan over medium heat until pears are soft, 6 to 7 minutes. Remove from heat; cool pear mixture for 5 minutes. Transfer to a blender. Puree pear mixture and strain through a fine mesh strainer into a bowl.
- Whisk egg yolks and 1 cup white sugar in a bowl. Heat 2 1/2 cups cream and milk in a large saucepan over medium-low heat just until bubbles appear at the edge; do not boil. Remove cream and milk from heat and whisk egg yolk mixture into cream and milk by small amounts until all egg yolk mixture is incorporated. Return to medium heat, whisking constantly, until custard is thickened, about 8 minutes. Remove from heat and chill in refrigerator for 10 minutes. Stir strained pear mixture into custard. Transfer to a bowl, cover, and chill in refrigerator overnight.
- Combine corn syrup, brown sugar, unsalted butter, and 1/8 teaspoon sea salt in a heavy saucepan. Place over medium-low heat and stir until smooth; bring to a low boil. Stirring constantly, cook caramel until thickened and light golden brown, about 3 minutes; remove from heat, and let caramel cool for 5 minutes. Whisk 1/2 cup plus 2 tablespoons cream into caramel. Transfer caramel to a bowl, cover, and chill overnight.
- Pour custard into an ice cream maker and freeze according to manufacturer's instructions. When ice cream is softly frozen, lightly mix about 1 cup caramel into ice cream to make caramel swirls. Transfer ice cream to a bowl, cover, and freeze overnight.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 51 g, Cholesterol 150.4 mg, Fat 22.5 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 13.6 g, Sodium 96.2 mg, Sugar 35.7 g
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