Pomegranate Caramel Ice Cream Sauce Recipes

EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Steps:

• Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.

POMEGRANATE CARAMEL ICE-CREAM SAUCE

Steps:

• Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.
• With hands gently break remaining 2 pomegranate halves in two. Bend back rinds and dislodge seeds from membranes.
• In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved. In a small bowl stir together water and arrowroot and stir into caramel mixture. Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened. Cool sauce. Chill sauce, overed, until cold, about 2 hours. Stir pomegranate seeds into sauce. (Sauce may be made 2 days ahead and chilled, covered.)
• Spoon sauce over ice cream.

CREAMY CARAMEL SAUCE

Steps:

• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

ORANGE CARAMEL ICE CREAM SAUCE

Steps:

• In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

EASY CARAMEL SAUCE

Steps:

• In a small saucepan, bring sugar, butter, and cream to a boil over medium-high. Cook, stirring, until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla and salt.

BEST EVER HOT CARAMEL SAUCE

Steps:

• Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
• Cool slightly.
• Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CREAMY POMEGRANATE ICE CREAM

Steps:

• Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.

CARAMEL ICE CREAM SAUCE

Steps:

• Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
• Serve hot or cold over ice cream; refrigerate leftovers.

CARAMEL ICE CREAM SAUCE

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.

ICE CREAM WITH CHOCOLATE CARAMEL SAUCE

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.

IRISH CREAM CARAMEL SAUCE

Steps:

• Swirl sugar and water together in a heavy saucepan until the sugar dissolves. Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Remove from heat.
• Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter. Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.
• Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use. The sauce may be warmed before using but it will not be as thick as if it is chilled. Serve over ice cream, crepes, cake or puddings.