SALTED CARAMEL ICE CREAM
Provided by Food Network
Categories dessert
Time 1h30m
Yield 5 to 6 servings
Number Of Ingredients 9
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.
SALTED CARAMEL ICE CREAM
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 23 grams
SALTED CARAMEL PEANUT-BUTTER ICE CREAM
This ice cream contains no eggs. Instead, it relies on the peanut butter to supply the rich creaminess that egg yolks give to recipes. Using jarred caramel sauce makes the salted caramel swirl a snap. Prep and Cook Time: 30 minutes, plus at least 8 hours of freezing time. Notes: If you want the ice cream to be extra-peanutty, add 1/4 cup chopped toasted peanuts in step 2. From Sunset magazine. Cooking time is freezer time.
Provided by Pinay0618
Categories Frozen Desserts
Time 8h10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
- In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
- Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
- Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.
SALTED CARAMEL, PEANUT BUTTER ICE-CREAM
Rich and creamy ice-cream flavoured with salted caramel and peanut butter.
Provided by wwwrookiecookorg
Time 35m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt the sugar in a large pan over a high heat until it is completely liquid and takes on an amber colour. Then add 100ml of double cream. It should come to the boil almost instantly from the heat of the caramel. Then add the sea salt, gently shake it up to mix it in and let it rest off the heat.
- Mow take another pan and add the milk and remaining cream to it. Gently heat it over a medium heat. You only want this to steam, not boil. As that is heating, whisk up 3 egg yolks in a large mixing bowl.
- Once the milk/cream mixture starts to steam, gradually, bit by bit add it to the yolks, whisking each bit in before you add the next. Once all the milk and cream has been incorporated into the yolks pour the mixture back into the pan and whisk in the peanut butter.
- Once the peanut butter is incorporated, place the salted caramel over a low heat, pour in the peanut butter custard and whisk to combine. The thick caramel should be resistant at first but be patient. Once the caramel has mixed in, swap the whisk for a wooden spoon, turn the heat up to medium and stir continuously for 20 to 30 minutes until the custard has thickened enough to coat the back of the wooden spoon. It's thick enough when you drag a finger across the back of the wooden spoon and the trail stays clean.
- Remove from the heat and allow to come down to room temperature. This will happen faster if you sit the pan in a sink of cold water. Then pour into a freezer proof container and freeze for an hour or two or until ice starts to form around the edges of the ice-cream.
- Then take it out and blitz it in a blender or food processor. Freeze and blitz another 2 times before returning it to the freezer for at least 4 hours or overnight. Serve.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
SALTED CARAMEL ICE CREAM
Make and share this Salted Caramel Ice Cream recipe from Food.com.
Provided by pcc25
Categories Ice Cream
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- For the Caramel: Heat the sugar in a saucepan on medium heat stirring contently until at the sugar dissolves into an amber. While still on heat add the heavy cream and stir until smooth (it will splatter and create a hard caramel mass, keep stirring until it remelts). Once combined into a smooth caramel, remove from heat and add the vanilla and salt, then let cool to room temperature.
- For the sweet cream base: Whisk the eggs until light and fluffy then add the sugar and whisk again until blended. Pour in the cream and milk and whisk until blended.
- Once caramel is cool, mix it into the sweet cream base then allow the whole mixture to cool for several hours in the refrigerator. Once mixture is well chilled transfer the ice cream mixture and follow manufacturers instructions.
Nutrition Facts : Calories 541, Fat 38.1, SaturatedFat 23.4, Cholesterol 183.2, Sodium 215.2, Carbohydrate 48, Sugar 43.9, Protein 4.5
SALTED CARAMEL & PEANUT BUTTER BILLIONAIRE'S SLICE
This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping
Provided by Cassie Best
Categories Dessert, Dinner
Time 1h40m
Yield Cuts into 15 big slices or 20 smaller ones
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment - the best way to do this is with 2 long strips of parchment. Put the ingredients for the base in a food processor and blitz until it starts to clump together - don't worry if the peanuts are still a little chunky, they will add a lovely texture. Tip onto your work surface and knead briefly to bring together as a dough. Press the dough into the base of your tin in an even layer. Bake for 25 mins until golden, then set aside to cool.
- To make the peanut butter layer, melt the butter and peanut butter in a small pan and mix until smooth. Sieve the icing sugar into a bowl, then pour in the hot butter mixture and stir to combine. While the mixture is still warm, pour over the base and smooth out with a spatula. Chill for 2 hrs until set.
- To make the caramel layer, put the caramel and salt in a pan, bring up to the boil and simmer vigorously for 2-3 mins, whisking continuously, until the colour darkens a shade or two and the caramel thickens slightly. Leave the caramel to cool for 20 mins (see tips, below). Once cooled, pour it over the peanut butter layer and return to the fridge for a further 2 hrs.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, put the toffees and the milk in a small saucepan and gently heat. They will clump together and struggle to melt at first, but keep heating and eventually they will turn into a runny toffee sauce.
- Remove the tin from the fridge and pour the chocolate over the salted caramel layer, tipping the tin to spread the chocolate over the surface. Use a spoon to quickly drizzle the caramel over the chocolate in a thin loopy pattern (or see tip, below). If the toffee starts to get too thick, add a splash more milk or cream and pop it back on the heat until runny. Sprinkle over the sea salt flakes and put the tin back in the fridge to chill for 2 hrs before slicing.
Nutrition Facts : Calories 502 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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- In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
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- In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
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