Tim Tam Caramel Ice Cream Food
TIM TAM CARAMEL ICE-CREAM
Make and share this Tim Tam Caramel Ice-Cream recipe from Food.com.
Provided by katew
Categories Frozen Desserts
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Soften ice-cream in large bowl for about 40 minutes.
- Time will epend on weather but do not melt completely.
- Stir in chopped caramels and biscuits.
- Transfer to an airtight container.
- Freeze overnight.
- Serve with caramel sauce.
Nutrition Facts : Calories 319.8, Fat 12.9, SaturatedFat 7.1, Cholesterol 43.2, Sodium 156.1, Carbohydrate 47.6, Fiber 0.7, Sugar 41.6, Protein 4.8
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- Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with ice water; set aside. Sprinkle a thin even layer of sugar into a large heavy saucepan. Cook undisturbed over medium heat until mostly melted, about 4 minutes. Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so. Repeat until you’ve used 1¼ cups sugar and it’s mostly melted (there may be some undissolved clumps), 6–8 minutes. Continue cooking, swirling saucepan (do not stir), until caramel is very fluid and has turned dark amber, about 5 minutes. Remove from heat and, adding gradually, stir in heavy cream. Caramel will seize, but don’t worry. Place saucepan over low heat and stir until any hardened caramel is dissolved. Stir in vanilla and salt; set aside.
- Whisk egg yolks and remaining 2 Tbsp. sugar in a medium bowl until lightened in color and thick, about 1 minute. Whisking constantly, gradually add about ½ cup hot caramel mixture to egg yolk mixture. Whisk mixture back into saucepan, then cook over medium-low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes. Immediately pour through prepared sieve into bowl. Stir mixture constantly until cold, about 5 minutes, then whisk in milk.
- Process custard in ice cream maker according to manufacturer’s directions. Scrape into a loaf pan or airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
- Do Ahead: Custard base can be made 1 day ahead; cover and chill. Ice cream can be made 1 week ahead; keep frozen.
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