Caramel Ice Cream Soda Recipes

SALTED CARAMEL ICE CREAM

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.

CARAMEL ICE CREAM

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.

ICE CREAM WITH CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a very small dry heavy saucepan or skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
• Remove caramel from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, add chocolate and stir until sauce is smooth. Stir in vanilla and pour sauce over ice cream.

CARAMEL ICE CREAM SAUCE

Steps:

• In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

SALTED CARAMEL ICE CREAM

Steps:

• Make the ice cream base: In a large saucepan, mix together cream, milk, vanilla bean, and seeds over medium-high heat until small bubbles form. In a large bowl, whisk together sugar and egg yolks. Slowly whisk one-third of the hot cream mixture into egg mixture. Transfer egg mixture to saucepan with remaining cream mixture and continue to cook, whisking, until thickened, 4 to 5 minutes. Strain through a fine mesh sieve set over a bowl; set aside while you make the caramel.
• Make the salted caramel: In a small saucepan, combine sugar and 3 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Remove from heat and immediately add cream and salt; let cool slightly.
• Add salted caramel to ice cream base; whisk to combine. Cover mixture with plastic wrap and refrigerate until cold, 2 to 3 hours and up to overnight. Freeze ice cream in an ice cream or gelato maker according to manufacturer's instructions.
• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 3 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant cup of caramel crunch. When ice cream is almost finished freezing, add 1/2 cup caramel crunch. Transfer to a 1 1/2-quart loaf pan or container and freeze until set, at least 2 to 3 hours and up to overnight. Serve sprinkled with sea salt and remaining caramel crunch.

CARAMEL ICE CREAM

Steps:

• To make the caramel: in a heavy-bottomed saucepan, scald the cream and keep warm. In another saucepan combine the sugar with 1/2 cup water over medium heat and stir until the sugar dissolves and the liquid is clear. Turn heat to high and boil the mixture, without stirring, until it is a light to medium amber color, about 10 minutes. Remove from the heat and slowly stir in the cream. (Protect your face and hands, because the cream will spatter.) Stir until smooth, whisk in the butter and let cool.
• To make the ice cream base: In a heavy-bottomed saucepan, scald the cream and milk. In the top of a double boiler set over simmering water, whisk egg yolks and sugar. Add the scalded cream mixture, turn up the heat until the water is boiling and whisk the mixture continuously until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the caramel.
• Chill overnight and freeze in an ice-cream maker according to the manufacturer's directions.

CARAMEL CREME COCKTAIL

Steps:

• Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.

CREAMY CARAMEL MARTINI

Steps:

• Chill martini glass.
• Drizzle caramel topping down the inside rim of glass and rechill.
• In a shaker full of ice add vodka and Buttershots shake till your hands become very very cold.
• Pour into martini glass and add a splash of cream soda.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.