BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL
Provided by Kris Hoogerhyde
Categories Milk/Cream Ice Cream Machine Ginger Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 12
Steps:
- Make the base
- 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
- 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
- While the ice cream base cools, make the swirl
- 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
- 7. 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.
- Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
- 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
- 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
- Freeze the ice cream
- 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
- 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
- Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!
DULCE DE LECHE BROWNIES
A moist and gooey chocolate brownie with pockets of dulce de leche inside and caramel on top. Truly amazing! If you have enough willpower, try and leave them overnight. They are even better and more moist the next day.
Provided by Roxybc
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
- Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat.
- Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.
- Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern.
- Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 23.6 g, Cholesterol 32.2 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 96.4 mg, Sugar 16.1 g
BROWN SUGAR TOFFEE ICE CREAM WITH DULCE DE LECHE SWIRL
Make and share this Brown Sugar Toffee Ice Cream With Dulce De Leche Swirl recipe from Food.com.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat half&half, 1 cup of the cream, salt, and both sugars in a saucepan. Add the vanilla bean seeds and pod to the mixture.
- Cover the saucepan and let steep for about 30 minutes.
- Pour the rest of the cream into a large bowl and set a mesh strainer on top. Set aside.
- In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly.
- Pour the contents back into the pan and cook over low heat, stirring constantly with a heat-resistant spatula until the custard thickens.
- Strain the custard into the heavy cream.
- Put the vanilla bean back into the custard and cream.
- Stir in the vanilla extract and chill thoroughly.
- When chilled remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
- During the last few minutes of churning, add the toffee bits to the ice cream so that they can be evenly distributed.
- Whisk the dulce de leche in a small bowl.
- When the ice cream is finished churning, pour it into a freezable container, alternating scoops of ice cream with scoops of dulce de leche.
- Gently swirl ice cream mixture a few times to mix things up.
- Freeze to desired consistency.
- Enjoy!
Nutrition Facts : Calories 356.3, Fat 27.5, SaturatedFat 16.6, Cholesterol 187.1, Sodium 44.1, Carbohydrate 25.1, Sugar 21.8, Protein 3.3
DULCE DE LECHE
Steps:
- Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
HOMEMADE DULCE DE LECHE
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Categories Sauce Milk/Cream Dessert Bake Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Classic menthod:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
- Sweetened condensed milk method:
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
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- Dulce de Leche Cake. This gorgeous cake has two secrets: It's made with a boxed cake mix (surprise!) and has a velvety layer of dulce de leche cream inside!
- Frozen S'mores Cake. You might not think dulce de leche when you think of s'mores. But in this recipe, a quart of dulce de leche ice cream elevates the classic marshmallow, chocolate, and graham cracker combination in one beautiful frozen dessert.
- Dulce de Leche Fluff Brownies. Everyone loves chocolate brownies. How can you make this classic dessert even better, you ask? Swirl together marshmallow creme and dulce de leche on top, of course.
- Skillet Dulce de Leche Peach Pie. Step away from the pie plate. All you need is a cast-iron skillet to make this luscious peach pie, the idyllic summer dessert when peaches are in season.
- Stuffed Churro Puffs. Make classic cream puffs even tastier by stuffing them with dulce de leche and topping with a dollop of sweetened whipped cream.
- Caramel Meringue Pie. Light, airy meringue pairs perfectly with creamy caramel from dulce de leche and rich vanilla bean flavor in this easy pie.
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- Dulce de Leche Pumpkin Pie with Hazelnut Crust. One bite of this dressed-up pumpkin pie and you'll never be satisfied with plain pie again. A layer of cream cheese combined with dulce de leche makes a luscious filling and turns each slice of this pumpkin pie recipe into a gorgeous layered masterpiece.
- Hazelnut-Pear Torte with Dulce de Leche Filling. Instead of using flour for the layers of this cake, we replaced most of it with ground hazelnuts to give this dessert its signature flavor.
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- Dulce De Leche Cake. This dulce de leche cake is the true definition of decadence. I mean, just look at it. This is a culinary masterpiece, for sure! With this cake, you’ll get four layers of caramel sponge cake, filled and frosted with sweet dulce de leche, roasted hazelnuts, and chocolate sprinkles.
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- Dulce de Leche Chocolate Pecan Pie. Dulce de leche, chocolates, and chopped pecans star this delicious pie. The soft, chewy, and sticky filling tastes terrific with the buttery and flaky crust.
- Dulce De Leche Cupcakes. Soft and fluffy vanilla cupcakes are frosted with a smooth and sweet dulce de leche buttercream. It couldn’t get any better than that.
- Dulce De Leche Stuffed Mexican Chocolate Cookies. These aren’t your average chocolate cookies. Spiced with cayenne and cinnamon and filled with a dulce de leche center, they’re definitely one-of-a-kind.
- Dulce De Leche Chocolate Mousse. Since it’s basically milk jam, dulce de leche tends to be on the heavy side. But when you incorporate it into a chocolate mousse, you’ll get a super light and airy dessert.
- Dulce De Leche Pecan Cinnamon Rolls. Regular cinnamon rolls are already flawless. They’re sweet, ooey-gooey, buttery, and that cinnamon sugar flavor is purely delightful.
- Dulce De Leche Coffee Milkshake. This next dessert combines three of my favorite things into one epic treat, so you can just imagine how happy it makes me.
- No Churn Dulce De Leche Ice Cream. If this is your first time making homemade ice cream, this is the recipe for you. It only calls for two ingredients, and you don’t even need an ice cream machine to make it.
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