CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
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
SALTED CARAMEL ICE CREAM
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
- Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 23 grams
CARAMEL-MOCHA ICE CREAM DESSERT
You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.
Nutrition Facts :
SALTED CARAMEL ICE CREAM
It only takes a few ingredients to make Van Leeuwen Artisan Ice Cream's creamy, dreamy salted caramel scoop.
Provided by Benjamin Van Leeuwen
Categories HarperCollins Ice Cream Butterscotch/Caramel
Yield 1 quart
Number Of Ingredients 6
Steps:
- Place sugar in a deep, heavy saucepan set over medium heat. Stir continuously and break up any lumps of sugar-this will help the sugar caramelize evenly. Bring to a simmer over medium heat, stirring with a spatula to dissolve the sugar, then simmer, without stirring, until the caramel turns the color of a copper penny (or an Irish setter), about 4 minutes. If, while the caramel cooks, any sugar crystallizes on the sides of the pan, brush down the sides with a clean, wet pastry brush. Reduce the heat to low, and slowly add 1/2 cup of the cream (the caramel will rise and bubble and might spit, so be careful). Stir until the cream is well incorporated into the caramel. Remove from the heat and stir in salt. Should the caramel seize and harden, return the mixture to the heat and stir until it softens. Remove from heat and set aside.
- Prepare an ice bath in a large bowl and set another bowl over it. Set aside.Pour the milk and remaining 1 1/2 cups cream into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Add the vanilla bean seeds and pod and warm the mixture until you see steam rising from the top.Meanwhile, in a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler, and stir in the caramel. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.Pour the chilled custard into an ice cream maker, add the salted caramel, and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
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
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
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
CARAMEL ICE CREAM
This elegant caramel ice cream recipe comes from chef Pierre Schaedelin of Benoit in New York City. Also try:Caramel Souffle
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Place turbinado sugar in a medium heavy-bottomed saucepan. Add 1/4 cup water and stir to combine. Place over high heat and cook, until sugar is dissolved and mixture becomes a very dark caramel color, about 10 minutes.
- Slowly whisk in milk, taking care as caramel may bubble and splatter. Place over medium-high heat and cook, whisking, until mixture is well combined. Remove from heat; set aside.
- In a large bowl, whisk together egg yolks and granulated sugar until well combined. Add half of the caramel mixture to the egg yolk mixture; whisk to combine. Return egg mixture to saucepan and whisk to combine. Place saucepan over medium-high heat and cook, whisking occasionally, until mixture is thickened, about 10 minutes.
- Meanwhile, set a medium bowl in an ice-water bath; set a fine-mesh sieve over bowl. When ice cream mixture has thickened, strain and let cool completely.
- When mixture is cooled, transfer to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and keep frozen up to 1 week.
PECAN CARAMEL ICE CREAM
This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.
Provided by rlt11_NMC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g
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