Milk Chocolate Dome With Caramel Cream Fleur De Sel And Pistachio Crunch Ice Cream Recipes

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FLEUR DE SEL CHOCOLATE CHIP BLONDIES



Fleur de Sel Chocolate Chip Blondies image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 55m

Yield about 48 squares

Number Of Ingredients 10

2 sticks unsalted butter, softened, plus more for pan
1 cup packed brown sugar
1/2 cup granulated sugar
2 1/3 cup all-purpose flour
1 1/4 teaspoon baking soda
Pinch fine sea salt, if desired
2 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
1 to 1 1/2 tablespoons fleur de sel

Steps:

  • Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
  • Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
  • Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.
  • Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.
  • Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)

MILK CHOCOLATE ICE CREAM



Milk Chocolate Ice Cream image

I've relied on this dessert for more than 30 years. It's a delicious ice cream for chocolate lovers.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 quarts.

Number Of Ingredients 7

3 cups half-and-half cream
1/2 cup sugar
1/4 teaspoon salt
3 eggs, beaten
4 cups heavy whipping cream
3 teaspoons vanilla extract
2 jars (11-3/4 ounces each) hot fudge ice cream topping

Steps:

  • In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts :

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