CARAMEL ICE CREAM
If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
- With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
- Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g
BITTER CARAMEL ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 15
Steps:
- For caramel:
- Combine sugar, 1/2 cup water, and lemon juice in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture is very dark amber (but not burned), occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat; add cream (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve and mixture is slightly thickened, about 4 minutes. Stir in fleur de sel. Cool.
- For custard:
- Whisk egg yolks and sugar to blend in large bowl. Bring milk, cream, and corn syrup to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until slightly thickened and instant-read thermometer inserted into custard registers 175°F, about 14 minutes. Strain custard. Stir in lemon juice, vanilla, and fleur de sel.
- Whisk caramel into custard. Refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)
- *A type of sea salt available at specialty foods stores and some supermarkets.
CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.
Provided by Chef Kate
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gelato:.
- In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
- Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
- Remove from heat and dip pan briefly into an ice water bath to stop cooking.
- Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
- Whisk in cocoa and keep whisking till mixture is well combined.
- Keep warm while you prepare chocolate and custard base.
- Melt chocolate in a bowl over barely simmering water.
- In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
- Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
- Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
- Cook (do not boil) 4 minutes more, stirring frequently.
- Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
- For the sauce:.
- In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
- Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
- Remove from heat and allow to cool.
- While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
- Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
- Whisk in the preserves or marmalade until combined well.
- Remove from heat and stir in liqueur.
- Pool sauce on individual plates and place scoops of the gelato on the sauce.
- Garnish, if desired, with raspberries and mint sprigs.
Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7
CARAMEL ICING
Yummy and sweet, this is perfect for nut or dark chocolate cakes.
Provided by BumbleBee
Categories Desserts Frostings and Icings
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
- Beat in the powdered sugar until smooth.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 29 g, Cholesterol 17 mg, Fat 5.7 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 31.9 mg, Sugar 28.4 g
CARAMEL FRIED ICE CREAM
Meet the Cook: For birthday parties or outdoor barbecues, this is a hit. At times, I substitute strawberry or Neapolitan for the vanilla ice cream...either works fine, too. My children used to love eating out at Mexican restaurants just so they could order fried ice cream for dessert. When I came upon this recipe, I copied it down quickly! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon. , Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm. , For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm. , Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.
Nutrition Facts :
PEANUT BUTTER BEIGNETS WITH CARAMELIZED BANANAS AND BITTER CARAMEL ICE CREAM
Categories Rum Chocolate Dairy Nut Dessert Fry Banana Peanut Simmer Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 24
Steps:
- For peanut butter ganache:
- Bring cream, sugar, and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Transfer mixture to medium bowl. Add peanut butter and whisk until mixture is smooth. Cover and chill until ganache is firm, about 2 hours.
- Using 1 level tablespoon ganache for each, form 1 1/4-inch balls. Place on baking sheet. Freeze ganache balls overnight.
- For beignet batter:
- Whisk flour, cocoa powder, sugar, and salt in large bowl to blend. Add club soda, then eggs and melted butter. Using electric mixer, beat until mixture is well blended and smooth.
- Pour enough oil into heavy large skillet to reach depth of 1 1/2 inches; heat to 350°F. Remove peanut butter ganache balls from freezer. Working with a few ganache balls at a time, dip into beignet batter, coating balls completely. Lift balls out with fork and slowly slide into hot oil; fry until batter is set and slightly crisp, about 1 1/2 minutes. Using slotted spoon, transfer beignets to paper towels to drain. Keep warm.
- Meanwhile, prepare caramelized bananas:
- Melt butter in large nonstick skillet over medium-high heat. Add brown sugar and stir until sugar begins to melt, bubble, and form thick mass, about 4 minutes. Add rum and lemon juice; simmer until mixture thickens slightly, about 3 minutes. Add bananas and cook until glazed with caramel, about 1 minute.
- Place 3 beignets on each plate. Dust with powdered sugar. Place caramelized bananas and scoop of Bitter Caramel Ice Cream alongside beignets. Sprinkle ice cream with peanut brittle and serve.
WILTON'S CARAMEL BUTTERCREAM ICING
I love this stuff! I also really love that it's quick and easy to make. You don't have to cook the caramel cause you use ice cream topping caramel for this! The recipe came directly from Wilton's website. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk you add. Just follow the directions and it'll come out perfect every time.
Provided by Realtor by day
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Cream shortening and butter with electric mixer. Add ice cream topping, milk and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
- Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Nutrition Facts : Calories 1198.5, Fat 43.8, SaturatedFat 19.9, Cholesterol 56.3, Sodium 406.4, Carbohydrate 208.1, Fiber 0.7, Sugar 156.8, Protein 1.6
BITTER CHOCOLATE ICE CREAM
Provided by Molly O'Neill
Categories dinner, ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
- Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat. Cook, whisking, until the caramel is melted. Whisk in the cocoa and keep the mixture warm. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally. Set aside.
- In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored. Very slowly whisk in the hot milk and then the chocolate. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
- Remove from the heat and refrigerate until chilled. Proceed according to directions for your ice-cream maker. Serve with the chocolate souffle.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 29 milligrams, Sugar 29 grams
CARAMEL ICE CREAM
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Place 3/4 cup of the sugar in a 3-quart saucepan over medium heat. Stir gently, moving the sugar around constantly. It will become pebbly and turn golden. Continue cooking, stirring gently, until the sugar starts melting, then stop stirring and gently swirl the sugar until it melts and turns a rich amber color. It has caramelized enough when it starts to come to a simmer.
- Immediately stir in about 1/2 cup of the half-and-half, pouring it slowly and standing back because the mixture may spatter. Stir in the remaining half-and-half. Bring to a boil, then remove from the heat.
- Beat the remaining sugar with the egg yolks in a separate bowl until blended but not frothy. Beat in a little caramel, then pour the egg-yolk mixture back into the saucepan with the caramel. Cook, stirring, over medium-low heat until the mixture reaches 175 degrees on a candy thermometer. Do not allow to boil.
- Strain the mixture into a metal bowl, cover and refrigerate or place the bowl in a larger bowl filled with ice and water to chill it. Stir the caramel occasionally as it chills. When the mixture is cold, freeze it in an ice-cream maker according to manufacturer's directions.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 14 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 44 milligrams, Sugar 37 grams
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CARAMEL ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (16)Estimated Reading Time 2 minsServings 4
- 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.
BITTER CARAMEL ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Combine sugar, 1/2 cup water, and lemon juice in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture is very dark amber (but not burned), occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat; add cream (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve and mixture is slightly thickened, about 4 minutes. Stir in fleur de sel. Cool.
- Whisk egg yolks and sugar to blend in large bowl. Bring milk, cream, and corn syrup to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until slightly thickened and instant-read thermometer inserted into custard registers 175°F, about 14 minutes. Strain custard. Stir in lemon juice, vanilla, and fleur de sel.
- Whisk caramel into custard. Refrigerate until cold, about 4 hours. DO AHEAD: Can be prepared 1 day ahead. Cover and keep chilled.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. DO AHEAD: Can be made 1 week ahead. Keep frozen.
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