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
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
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
CHESTNUT ESPRESSO CARAMEL-SWIRL ICE CREAM
Remove ice cream from the freezer, and let stand at room temperature for ten to fifteen minutes before serving. You will have extra caramel sauce after making the ice cream. Store it covered in the refrigerator for future use, up to one month. It can be served warm or at room temperature over ice cream or with other desserts.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
- Combine 2 cups cream, milk, 1/2 cup sugar, vanilla bean, and chestnuts in a medium saucepan. Place over medium-low heat, and cook, stirring occasionally, until chestnuts are falling-apart tender, about 20 to 25 minutes.
- Fill a large bowl with ice and water; set aside. In a large bowl, using a whisk, beat together the egg yolks and 1/2 cup sugar until mixture is pale yellow, about 2 minutes. Pour 1 cup of the hot mixture into the egg yolks, and whisk to combine well. Pour the egg mixture back into the remaining hot mixture, and whisk to combine. Return saucepan to medium heat, and, using a wooden spoon, stir constantly until the mixture thickens and holds a line when a finger is drawn across the back of a wooden spoon, 3 to 5 minutes. Remove from heat, and immediately stir in 1 cup cream.
- Transfer mixture to a food processor or blender, filling no more than halfway full, and puree, in batches, until smooth. Pass mixture through a fine sieve, pressing down on the chestnuts to extract as much liquid as possible. Discard solids, pour the mixture into a large bowl, and set in the ice bath, stirring occasionally, until cold.
- Stir together espresso and the remaining 1/2 cup cream; set aside. Combine the remaining 1/2 cup sugar and the water in a small saucepan, and place over medium-high heat, brushing the sides of the pan with a brush dipped in cold water to prevent crystals from forming. Cook until the mixture turns a dark golden color, 13 to 15 minutes. To gauge the color of the caramel, dip a small piece of white paper into the mixture. Carefully add the espresso and cream. It will boil and sputter. Do not stir. When bubbling has subsided, about 1 minute, add butter. Stir well with a wooden spoon. Transfer to the ice bath to cool.
- Freeze ice cream in an ice-cream maker, according to manufacturer's instructions. Quickly transfer half the ice cream to a 1 1/2-quart container. Drizzle 4 or 5 tablespoons of caramel over the ice cream. Cover with remaining half of ice cream, and drizzle with 4 or 5 tablespoons of caramel. Drag a knife through the caramel and ice cream to create a swirl effect. Cover and place in freezer, about 6 hours or overnight.
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.
CHESTNUT-CARAMEL ICE CREAM
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Slowly and carefully add cream (mixture will bubble vigorously), then remaining 1 cup milk. Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Stir in chestnut spread mixture and Armagnac. Transfer cream mixture to bowl; cover and refrigerate until cold, at least 4 hours or overnight.
- Process cream mixture in ice cream maker according to manufacturer's instructions. Transfer ice cream to bowl; cover tightly and freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
- Scoop into bowls. Sprinkle each with 2 tablespoons chopped chestnuts.
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
SALTY CARAMEL ICE CREAM (EGGLESS! CUSTARDLESS! EASY!)
From bonappetit.com and Jeni Britton Bauer's cookbook, Jeni's Splendid Ice Creams at Home. Cooking time is freezing time. It was at a French bakery where I worked throughout high school and college that I first heard of salted caramel, called "salty" caramel by a chef in his thick French accent. For years it has been the most popular flavor of ice cream in our stores, accounting for more than 20 percent of sales, and we still make it the way we always have, one batch at a time, the sugar hand-stirred in a pan over a hot burner. The reward: no better flavor in the world.
Provided by Raquel Grinnell
Categories Ice Cream
Time 5h
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Danger! This is the dry-burn technique. I don't add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:.
- Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color--like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all inches.
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Mix the cream with the corn syrup in a measuring cup with a spout.
- Fill a large bowl with ice and water.
- Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
- Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
- Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour into frozen canister and spin until thick and creamy.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.
Nutrition Facts : Calories 543.8, Fat 35.1, SaturatedFat 21.5, Cholesterol 125.8, Sodium 413.2, Carbohydrate 52.9, Sugar 43.1, Protein 6
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
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.
GRANDPA ROY'S CARAMEL ICE CREAM
Provided by Matthew London
Yield Makes 1 1/2 pints
Number Of Ingredients 9
Steps:
- Cook sugar and salt in a dry 4- to 5-quart heavy pot over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a long-handled wooden spoon, until sugar is melted into a deep golden caramel, 10 to 12 minutes.
- Carefully pour in cream (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved. Whisk in milk and return just to a boil, then remove from heat.
- Whisk together yolks and corn syrup in a large bowl until smooth, then add half of hot caramel cream in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to caramel cream in pot, whisking, then cook over low heat, stirring constantly with wooden spoon, until mixture is thickened and thermometer registers 170 to 175°F, about 3 minutes.
- Immediately pour caramel custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice and cold water. Cool to room temperature, stirring occasionally, about 20 minutes.
- Remove custard from ice bath and chill, covered, until cold, about 1 hour. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours.
- Sprinkle scoops of ice cream with sea salt if desired.
CARAMEL FRIED ICE CREAM
Meet the Cook: For birthday parties or outdoor barbecues, this is a hit. At times, I substitute strawberry or Neapolitan for the vanilla ice cream...either works fine, too. My children used to love eating out at Mexican restaurants just so they could order fried ice cream for dessert. When I came upon this recipe, I copied it down quickly! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon. , Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm. , For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm. , Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.
Nutrition Facts :
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