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.
CHOCOLATE CARAMEL ICE CREAM
This chocolate caramel ice cream is the best chocolate ice cream ever. It's no-churn, and you have the option to gussy it up like I did with a fig swirl, or any swirl your heart desires!
Provided by onlinepastrychef
Categories Ice Cream Recipes
Time 7h55m
Number Of Ingredients 7
Steps:
- Put the can of sweetened condensed milk in a large pot and fill with water so it's covered by about an inch.
- Bring to a boil, partially cover the pot, and reduce the heat to maintain a low boil.
- Boil for 1 1/2 hours.
- Remove the can from the water using tongs and let sit out at room temperature to cool until just warm.
- Place the chocolate chips or chopped chocolate in a heat-proof bowl.
- Combine the heavy cream and cocoa powder in a sauce pan. Over medium heat, whisk until the cocoa powder is all mixed in with the cream. Heat until steaming it reaches a bare simmer, whisking occasionally.
- Pour the cream over the chocolate and let sit a minute.
- Whisk until the chocolate is melted.and smooth.
- Whisk in the caramelized sweetened condensed milk, vanilla and salt and chill until cold.
- Pour the base in your mixer bowl. Attach the whisk attachment and whisk until the base is about the consistency of thick cake batter or very soft peaks.
- Pour into your freezer-safe container. Press plastic wrap down on the surface of the ice cream and freeze for at least 8 hours before scooping and enjoying.
- Layer in 1/4 of the whipped base and top with about 3 tablespoons of fig jam or spread of your choice.
- Repeat with 3 more layers of whipped base and 2 more layers of jam. Run a knife through the ice cream a few times if you want. Press plastic wrap directly on the surface of the ice cream and freeze at least 8 hours before scooping.
Nutrition Facts : Calories 371 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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 CHOCOLATE SAUCE
Chocolate lovers, rejoice! This quick fix from June Smith of Byron Center, Michigan takes ice cream toppings to new heights. Melted caramels give the rich fudge-like sauce extra appeal, making it hard to resist a second helping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a 1-qt. microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate leftovers.
Nutrition Facts :
VERY CHOCOLATE ICE CREAM
This is a very rich, custard style ice cream with NO raw eggs!
Provided by Wendy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g
SILKY CHOCOLATE-CARAMEL SAUCE
A pretty jar of this homemade dessert topping is a simply sweet gift. All you need are four ingredients and 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, cook brown sugar, whipping cream and butter over medium heat 2 to 3 minutes, stirring constantly, until mixture comes to a full boil.
- Add chocolate; cook about 2 minutes, stirring constantly, until chocolate is melted and sauce is smooth. Serve warm or cover and refrigerate until serving time.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 2 Tablespoons, Sodium 55 mg, Sugar 14 g
CHOCOLATE-CARAMEL ICE CREAM SANDWICHES
Steps:
- Sandwich chocolate-covered digestive cookies (chocolate-side out) with thick caramel sauce and dulce de leche ice cream. Freeze at least 1 hour.
CHOCOLATE CARAMEL SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.
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