VANILLA CARAMEL SWIRL ICE CREAM
A luscious vanilla bean ice cream swirled with caramel.
Provided by Liz Berg
Categories Desserts
Time 2h55m
Number Of Ingredients 10
Steps:
- In a large Pyrex measuring cup or heatproof bowl, whisk the yolks with ¼ cup of the brown sugar. Set aside.
- In a heavy saucepan, stir together the cream, milk, salt, and the remaining ¼ cup of brown sugar and put the pan over medium-high heat. When the mixture starts to simmer, decrease the heat.
- Remove about ½ cup of the hot cream mixture while constantly whisking the eggs, slowly drizzle the cream into the egg yolks. Repeat with another ½ cup of hot cream, then pour the egg-cream mixture back into the saucepan, whisking as you pour.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, about 1-2 more minutes.
- Strain the custard mixture through a fine-mesh strainer into a clean container. Set the container into an ice-water bath (I fill my sink with ice cubes, then adds some water). Stir occasionally, till cool.
- Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- While the ice cream base cools, make the caramel.
- Set the warm cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy saucepan over medium-high heat. When the sugar is melted around the edges and starts to turn golden, stir the mixture gently and add another 2 tablespoons of sugar to the pan.
- Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
- When all the sugar has caramelized, slowly add the cream. It will bubble furiously.
- When the bubbling slows down, gently stir in the cream to blend. If you have any hard sugar lumps, just keep the burner on low and cook till sugar melts. Stir in salt and vanilla and allow to cool to room temperature.
- Freeze the ice cream as directed by your ice cream maker.
- When the ice cream is frozen, layer about a third of it into your container. Drizzle 2 tablespoons of caramel on top of ice cream, then repeat again two more times. You will have leftover caramel.
- Use a knife or a chopstick to swirl the caramel. If you prefer softer ice cream, eat right away or else freeze for about 4 hours before serving.
Nutrition Facts : Calories 445 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1 scoop, Sodium 136 milligrams sodium, Sugar 40 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
VANILLA BEAN CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
- Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.
VANILLA BEAN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
- Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
- Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
VANILLA-MAPLE ICE CREAM
The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 1 quart of vanilla-maple ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
- Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
- Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.
SALTED VANILLA BEAN CARAMEL SAUCE FROM KING ARTHUR FLOUR
Got this recipe from my latest magazine from King Arthur Flour and it sounds awesome. They show it drizzeled over brie and served with toasted french baquette slices but I think it'll be great over ice cream too. Sweet, Salty, Smooth and Cream, it has it all. I'm sure guessing at the serving size and cooking time as it depends on how much you use and how fast your caramel melts.
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in large saucepan set over medium heat.
- Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
- Transfer to jars and cool.
Nutrition Facts : Calories 242.4, Fat 7.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 287.2, Carbohydrate 43.9, Sugar 37.2, Protein 2.8
VANILLA BEAN ICE CREAM WITH MAPLE CARAMEL SAUCE
From L'Etoile, Madison, Wisconsin.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Mix cream and half and half in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium-low heat until custard leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Chill until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be made 1 week ahead.)
- Scoop ice cream into bowls. Spoon warm sauce over. Top with nuts.
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- Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Pour the milk and cream into a saucepan set over medium-high heat, and bring it just to a boil.
- Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes., In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy.
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