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
ICE CREAM WITH CHOCOLATE CARAMEL SAUCE
Active time: 10 min Start to finish: 10 min
Yield Makes 1 serving
Number Of Ingredients 5
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.
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.
CHOCOLATE CARAMEL SAUCE
Quick and easy. Serve over ice cream, pound cake, bread pudding or wherever your imagination takes you.
Provided by ElaineAnn
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan.
- Cook over low heat until chocolate and caramels are melted and mixture is smooth.
Nutrition Facts : Calories 386, Fat 23.1, SaturatedFat 13.5, Cholesterol 15.6, Sodium 89.6, Carbohydrate 49.7, Fiber 3.3, Sugar 41.5, Protein 4.2
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.
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