CARAMEL ICING
Yummy and sweet, this is perfect for nut or dark chocolate cakes.
Provided by BumbleBee
Categories Desserts Frostings and Icings
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
- Beat in the powdered sugar until smooth.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 29 g, Cholesterol 17 mg, Fat 5.7 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 31.9 mg, Sugar 28.4 g
SALTED CARAMEL ICE CREAM
Provided by Food Network
Categories dessert
Time 1h30m
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
- Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
- Freeze in an ice cream machine according to manufacturer's directions.
- Heat the milk in a sauce pan over medium-low heat.
- Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
- Set a strainer over the smaller bowl and set aside.
- In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
- Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.
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
CARAMEL ICE CREAM
Steps:
- Caramel: In a small, heavy saucepan combine the sugar and the water. Be sure all sugar granules are washed down from pot sides (you can use a pastry brush dipped in water to brush down the sides). Cook over moderate heat, swirling the pan occasionally, until color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. When it is a deep golden color, plunge the bottom of the pot into cold water to immediately stop the cooking (otherwise the heat of the caramel will keep it cooking long after you remove it from the heat, and it could burn). Immediately and with great care, pour the hot caramel onto a large sheet of greased parchment paper on top of a baking sheet. Set aside until cool, then crack into 1/2inch pieces.
- Ice cream: Combine cream and half-and-half in a medium, heavy saucepan. Bring to a boil.
- In a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Pour in the boiling liquid and stir until combined. Stir in the vanilla. Strain into a large container and refrigerate until cold, or place in a bowl nested in a larger bowl of iced water and stir occasionally until cold. Stir in the Crema. Pour into an ice cream maker and process according to the manufacturers instructions. When ice cream is done, fold in the reserved caramel pieces. Store in freezer 1 to 2 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
EASY SALTED CARAMEL ICE CREAM
No ice cream machine necessary to make this easy ice cream recipe. Break out the flaked sea salt and KRAFT Caramel Bits and prepare to wow the crowd.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 7
Steps:
- Microwave caramel bits and 1/4 cup whipping cream in microwaveable bowl on HIGH 1-1/2 min. or until caramel bits are completely melted and sauce is well blended when stirred; cool.
- Blend remaining ingredients (including remaining whipping cream) in blender until well blended. Add caramel sauce; blend well. Pour into freezer-weight container.
- Freeze 5 hours or until firm.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 95 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CARAMEL ICE CREAM
Provided by Julia Reed
Categories ice creams and sorbets, sauces and gravies, dessert
Time 30m
Yield About 1 1/2 quarts, 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 17 grams, Carbohydrate 61 grams, Fat 51 grams, Protein 5 grams, SaturatedFat 31 grams, Sodium 57 milligrams, Sugar 60 grams, TransFat 0 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.
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
CARAMEL ICE CREAM SAUCE
In Reno, Nevada, Julee Wall berg stirs up this delightful dessert sauce on the stovetop. With its smooth texture and yummy taste from brown sugar, it's terrific drizzled over ice cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
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 ice cream is a little more time consuming than most ice cream, but delicious served with pound cake. Cook time is refrigeration time (at least 4 hours). Prep time includes estimated processing time. Recipe source: Bon Appetit Kitchen Collection.
Provided by ellie_
Categories Frozen Desserts
Time 5h
Yield 1 quart ice cream
Number Of Ingredients 8
Steps:
- In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
- Remove from heat.
- Cover and let stand for at least 15 minutes.
- Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
- Whisk in 1/3 of the scaled cream.
- Return mixture to saucepan.
- Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
- DO NOT BOIL.
- Remove from heat.
- Stir in butter pieces, one at a time, blending well after each addition.
- Let cool to room temp.
- and then cover and refrigerate for at least 4 hours or up to 3 days.
- While custard is cooling make caramel syrup.
- To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
- Cover and let steam one minute.
- Remove lid and continue cooking until mixture caramelizes to a dark tea color.
- Remove from heat.
- Add remaining water slowly (be careful mixture will spatter) and stir.
- Cover and let cool to room temp.
- Remove vanilla bean from custard, scraping any seeds into custard mixture.
- Stir syrup into custard.
- Can be refrigerated again at this point before making ice cream.
- Transfer to ice cream maker and process using manufacturer's instructions.
CARAMEL ICE CREAM SAUCE
This can be served warm or cold over ice cream and it's wonderful. I like to add a couple of tablespoonfuls of toasted pecans now and then.
Provided by Hey Jude
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
- Serve hot or cold over ice cream; refrigerate leftovers.
CREAMY CARAMEL FROSTING
I love this creamy caramel frosting, which is an ideal compliment for spice cupcakes. The recipe originated with my grandmother.-Virginia Breitmeyer, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/4 cups.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 29mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Kid-Friendly Frozen Dessert Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 1/2 cups
Number Of Ingredients 6
Steps:
- Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze until firm.
SALTED CARAMEL ICE CREAM
It might seem odd to describe something cold-ice cream-as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.
Provided by Andrea Albin
Categories Milk/Cream Ice Cream Machine Egg Kid-Friendly Backyard BBQ Frozen Dessert Vanilla Gourmet Small Plates
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
- Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
- Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
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