FREEZER CARAMEL DRIZZLE PIE
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 12h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g
STUFFED FIGS DRIZZLED WITH CHOCOLATE
Make and share this Stuffed Figs Drizzled With Chocolate recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 16m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cream cheese, cooled pine nuts, orange zest nutmeg and pepper, mixing until smooth.
- Slice each fig in half lengthwise.
- Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.
- Melt chocolate and butter in micro 1 minute add Grand Marnier stir till creamy.
- Drizzle over stuffed figs.
- Garnish on a platter with orange slices.
Nutrition Facts : Calories 133.1, Fat 10.1, SaturatedFat 4.6, Cholesterol 18.7, Sodium 51, Carbohydrate 10.4, Fiber 1.6, Sugar 8, Protein 2.2
CRISPY RICE CARAMEL ICE CREAM DESSERT
This is a quick, easy and fabulous dessert for any occasion. You won't be disappointed.
Provided by COOK-E
Categories Desserts Frozen Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
- Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Nutrition Facts : Calories 445 calories, Carbohydrate 73.2 g, Cholesterol 44.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 394.2 mg, Sugar 32 g
BROWN-SUGAR ICE CREAM WITH CARAMEL FIG SWIRL
Be careful not to overmix the ice cream when swirling in the caramel sauce.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 pints
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the milk, vanilla bean and scrapings, and pepper. Scald the milk, cover, and remove from heat. Let steep for 30 minutes.
- Combine the egg yolks and brown sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return the milk to a simmer.
- Remove the vanilla bean. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon.
- Remove from heat, and immediately stir in 2 cups cream. Pass mixture through a strainer into a medium bowl set over a large bowl of ice water. Allow to chill.
- Meanwhile, dissolve the granulated sugar in 1 cup of water in a heavy-bottomed saucepan. Set over high heat, wash down sides of pan with a pastry brush, and cook, without stirring, until an amber caramel forms, 8 to 10 minutes, swirling the pan occasionally. Remove from heat. Carefully stir in the remaining 1/2 cup cream. Add the vanilla extract, cinnamon, and 8 figs. Let stand about 15 minutes while the mixture cools and figs soften.
- Remove from heat, and chill. Puree caramel mixture in a blender or food processor, and set aside.
- Freeze ice cream in an ice-cream maker according to manufacturer's instructions. Fold 1 cup of chilled caramel sauce into frozen ice cream, until large swirls of caramel form. Transfer to a plastic container, and freeze for at least 2 hours to harden.
- Cut remaining 16 figs in half lengthwise. Combine remaining caramel sauce and figs in a saucepan. Heat over medium heat just until figs are warm, 3 to 5 minutes, and serve warm over the ice cream.
CARAMELIZED FIGS WITH VANILLA ICE CREAM AND AGED BALSAMIC VINEGAR
Categories Fruit Dessert Broil Quick & Easy Vinegar Fig Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes.
- Immediately serve figs over ice cream, drizzled with vinegar.
FIG & GINGER CARAMEL TRIFLE
What's a celebration without a trifle? This glam version is full of festive caramel and ginger. Swap the figs for poached pears, if you prefer
Provided by Cassie Best
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Place the figs in a baking dish cut-side up, then sprinkle over the sugar and squeeze over the orange juice. Bake for 10 mins until the figs have softened and are juicy but still holding their shape. Leave to cool.
- Cut the ginger cake into 1cm-thick slices, then use these to line the base of a 1.5-litre trifle bowl in a single layer (you may need to cut these to fit; reserve any pieces you don't use). Arrange the figs around the edge so the cut sides can be seen through the glass (reserve a few figs for the top). Pour most of the the roasting juices from the figs over the cake layer along with the rum, if using. Mix the caramel with the stem ginger and gently spread half of this over the cake layer using the back of a spoon or a spatula.
- Pour the cream and ginger syrup into a large bowl and whisk until the cream is lightly whipped and just holding its shape. Spread half the whipped cream over the caramel layer, then top with any remaining ginger cake pieces, the rest of the caramel and remaining cream. Top with the reserved figs and drizzle over any remaining roasting juices. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 787 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CARAMEL DRIZZLED FIGS AND ICE CREAM
Make and share this Caramel Drizzled Figs and Ice Cream recipe from Food.com.
Provided by Sharon123
Categories Frozen Desserts
Time 25m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Dissolve sugar in 1/4 cup water in a heavy-bottomed saucepan. Place over high heat; wash down sides of pan with pastry brush. Cook, without stirring, swirling pan occasionally, until an amber-colored caramel forms, about 8-10 minutes. Watch it carefully.
- Remove from heat.
- Carefully stir in cream. Reheat until smooth. Add vanilla extract and cinnamon. Mix well. Remove from heat. Let stand until cool.
- Scoop ice cream into serving bowls and arrange figs on top. Drizzle with caramel sauce.
Nutrition Facts : Calories 4413.2, Fat 154.5, SaturatedFat 94.3, Cholesterol 577.5, Sodium 559.9, Carbohydrate 772.3, Fiber 39.1, Sugar 716.6, Protein 33.9
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