MEXICAN CARAMEL SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 BIG sundaes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
CASHEW CARAMEL SUNDAES
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup sugar and 1 tablespoon each light corn syrup and water to a simmer in a saucepan over medium heat; swirl (don't stir) until dark amber, 8 minutes. Remove from the heat; whisk in 1/2 cup heavy cream. Stir in 1/2 cup chopped cashews, 1 tablespoon butter, 1/4 teaspoon vanilla and a pinch of salt. Sever over ice cream.
CHOCOLATE CARAMEL SUNDAES
These sundaes are a delightful way to end a quick-to-fix meal. This recipe is a simple yet irresistable dessert.-Pat Yaeger, Naples, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup sauce.
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.
Nutrition Facts :
CARAMEL AND CRèME FRAîCHE SUNDAES WITH CASHEWS
Yield Makes 6 to 8
Number Of Ingredients 16
Steps:
- Whisk 1/2 cup milk and egg yolks in medium bowl. Bring 1 1/2 cups milk, cream, sugar, and salt to simmer in heavy large saucepan over medium-high heat, whisking until sugar dissolves. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain custard into medium bowl. Place over large bowl of ice water and cool, stirring often. Whisk in crème fraîche and vanilla. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 3 days.
- Stir sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Scrape in seeds from vanilla bean; add bean. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 16 minutes (time will vary depending on size of pan). Remove pan from heat. Mix in cream, crème fraîche, and butter (mixture will bubble vigorously). Stir until sauce is smooth. Discard vanilla bean. (Can be made 3 days ahead. Cover and chill. Rewarm slightly before serving.)
- Preheat oven to 350°F. Mix cashews, oil, and salt in small bowl. Spread out on rimmed baking sheet. Bake until nuts are golden, stirring often, about 12 minutes. Cool. (Can be made 1 day ahead. Store airtight.)
- Scoop ice cream into dishes. Spoon warm caramel sauce over. Top sundaes with whipped cream and cashews.
NUTTY CARAMEL & CHOC SUNDAES
Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
Provided by Sarah Cook
Categories Dessert, Dinner
Time 20m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
- Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.
Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE
Categories Chocolate Nut Dessert Frozen Dessert Macadamia Nut Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
- Serve ice cream with sauce.
CHAMOMILE-CARAMEL SUNDAES WITH STONE FRUITS
A bit of honey adds an unexpected floral note to rich caramel. Chamomile-infused heavy cream is the perfect garnish for this summer sundae.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat cream in a small pot over medium until just simmering. Remove from heat; add tea bags. Cover and let steep until fragrant, 20 minutes; remove and discard tea bags. Transfer chamomile cream to a medium bowl; let cool 15 minutes. Cover and refrigerate until cold, at least 1 hour and up to 2 days. Add sugar and whisk until stiff peaks form.
- Divide ice cream among 4 bowls. Drizzle with caramel sauce and top with fruits. Top with whipped chamomile cream, sprinkle with bee pollen and flowers, and serve.
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