Chocolate And Caramel Ice Cream Parfait Recipes

CHOCOLATE AND CARAMEL ICE CREAM PARFAIT

Steps:

• to prepare the caramel crunch:
• Preheat oven to 350 and line a baking sheet with parchment paper.
• Place the graham crackers in a medium bowl and crush using a heavy ustensil such as a glass cup. Crush until you have some crumbs and some slightly larger pieces - you want to retain some texture.
• Add the oatmeal, vanilla and oil to the bowl and stir to combine so that the crumbs are slightly wet. Spread the crumb mixture over the prepared cookie sheet.
• Bake the crumbs at 350 for 8 minutes. Remove from oven and immediately stir in the caramel chips. The heat of the hot crumbs will help melt the chips and distribute the flavor.
• Set aside to cool completely.
• To prepare the caramel whipped cream: Beat the cream or parve whip in the bowl of an electric mixer until stiff. Add the brown sugar and vanilla and beat until combined. Set aside.
• To assemble: Let the ice cream soften for about 5 minutes to make assembly easier. Put a small amount of crumbs on the bottom of a glass. Top with chocolate syrup - drizzle it around the edge so it touches the rim.
• Spoon the Klein's Chocolate Supreme ice cream on top of it, then top with another layer of chocolate syrup - again, drizzle it against the wall of the glass for the nicest look.
• Spoon or pipe the whipped cream on top of the ice cream, then drizzle more chocolate syrup on top.
• Repeat with remaining ingredients. If using a tall cup, you can do more than one layer of each component. Freeze until ready to serve.
• Tips:
• > If you like a lot of crunch with your ice cream, double the crunch recipe.
• > For an even simpler presentation, enjoy a scoop of Klein's Ice Cream with caramel crunch topping!

CHOCOLATE CARAMEL FROZEN PARFAITS

Steps:

• Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
• Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
• Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
• Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
• To serve, carefully tear off each paper cup and invert parfaits onto plates.