Grandpa Roys Caramel Ice Cream Recipes

CARAMEL ICE CREAM

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.

GRANDPA ROY'S CARAMEL ICE CREAM

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.

T.O. IS GREAT ON SUNDAE

Steps:

• Scoop ice cream into serving dishes. Drizzle with caramel sauce. Finish with a dollop of whipped cream.
• Add butter and sugar to saute pan, cook over medium heat until sugar is dissolved. Remove from heat, add rum. Return to grill and touch to flame to cook off alcohol. Remove from heat and cool slightly.

BROWNIE CARAMEL ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form.
• Add the brownies and gently fold to combine.
• Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture.
• Transfer to a baking pan and freeze for 3-4 hours.
• Enjoy!

CARAMEL ICE CREAM

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.

GRANDMA BUNDY'S ICE CREAM

Steps:

• Heat the marshmallows with 1 can evaporated milk, stirring occasionally, in a saucepan over low heat until the marshmallows are melted, 10 to 15 minutes. Stir remaining evaporated milk, cream, milk, sugar, vanilla extract, lemon extract, and salt into the marshmallow mixture.
• Freeze in an ice cream maker according to manufacturer's directions until it reaches soft-serve consistency.