HOMEMADE SALTED CARAMEL RECIPE
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.
Provided by Sally
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
- After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.
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
SALTED CARAMEL SAUCE
It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
- Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g
SALTED CARAMEL ICE CREAM
It might seem odd to describe something cold-ice cream-as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.
Provided by Andrea Albin
Categories Milk/Cream Ice Cream Machine Egg Kid-Friendly Backyard BBQ Frozen Dessert Vanilla Gourmet Small Plates
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
- Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
- Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
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.
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- In a heavy skillet with a light-coloured interior (enamel or stainless steel are good), heat 1 cup sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly. As needed, brush the sides of the pan with a natural-bristle pasty brush dipped in cold water, to prevent the sugar from crystallizing. Keep a careful watch on the colour of the caramel. It can go from perfect to burned in a few seconds. The caramel is done when it turns dark amber.
- Immediately remove the pan from heat and carefully stir in 1 1/4 cups cream. Be careful, the mixture will spatter and steam! Continue cooking until all the caramel has dissolved. Pour the caramel into a bowl. Add sea salt and vanilla. Allow the caramel to cool to room temperature.
- Meanwhile, bring the milk, the remaining 1 1/4 cups cream, and remaining 1/4 cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.
- When both the milk mixture and caramel have cooled to room temperature, remove the skin from the milk mixture and stir it into the caramel. Refrigerate the mix, covered, for several hours (or overnight) and then pop it in the freezer for an hour just before churning. You want to churn this when it’s really, really cold.
SALTED CARAMEL ICE CREAM - AN EASY HOMEMADE ICE CREAM RECIPE
From savoryexperiments.com
5/5 (1)Total Time 35 minsCategory DessertCalories 376 per serving
- Prepare vanilla bean ice cream base by combining 1 cup heavy cream, whole milk and sugar in a heavy medium saucepan. Cut vanilla bean in half lengthwise. Scrape out seeds, adding to the cream mixture and then place empty vanilla pods directly into the mixture.
- Meanwhile, whisk together egg yolk and remaining one cup cream. Ladle a small amount, approximately 1/2 cup hot cream mixture to egg yolk, whisking constantly until blended. Then pour egg yolk mixture back into the sauce pot, continuing a vigorous whisk.
- Continue whisking to prevent the egg yolk from setting up and cooking. Cook for 5 additional minutes, or until mixture has come to a low simmer. Remove from heat and run through a fine sieve to remove any large bits that would result in your ice cream being less than smooth. Place cream mixture into a large plastic container. Add vanilla bean pods to add additional flavor while the mixture cools. Remove before adding to the ice cream maker.
SALTED CARAMEL ICE CREAM - GLUTEN FREE, EGGLESS - JUST AS ...
From justastasty.com
5/5 (2)Category Dessert, SnackServings 12Total Time 6 hrs 30 mins
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with the sweetened condensed milk until the mixture thickens and peaks form.
- Pour half of the ice cream mixture into a loaf pan lined with parchment paper. Add half of the dulce de leche, using a fork to swirl and incorporate into the mixture, and top with a pinch of sea salt.
- Repeat step #2 with the rest of the ice cream, finishing with the remaining dulce de leche and another pinch of sea salt.
NO CHURN SALTED CARAMEL ICE CREAM RECIPE - WHITNEYBOND.COM
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5/5 (3)Total Time 5 hrs 15 minsCategory DessertCalories 321 per serving
- Heat the sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
SALTED CARAMEL ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Calories 241 per servingServings 10
- Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
- Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.
SALTED CARAMEL ICE CREAM | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (7)Total Time 5 hrsServings 3Calories 420 per serving
- In a medium saucepan set over medium-high heat, bring the milk, 1 cup (227g) cream, and sugar just to a boil, stirring occasionally., In a medium bowl, whisk the eggs until frothy., Slowly add half the hot milk/cream mixture to the eggs, whisking constantly; then pour this mixture back into the saucepan., Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon; it should never come to a boil.
- When thick enough, the custard should register 170°F on a digital thermometer., Pour the custard through a fine-mesh strainer into a large bowl (a metal bowl is best).
- Set it aside., Wash and dry the saucepan, and add the caramel, remaining 1/4 cup (57g) cream, salt, and vanilla., Warm the mixture over medium-low heat, stirring to help soften the caramel.
- Cook and stir until completely smooth., Stir the warm caramel into the warm custard completely, leaving no streaks., Cover the surface of the custard mixture with a piece of plastic wrap and refrigerate until chilled throughout, at least 4 to 6 hours or up to overnight., Freeze the custard in an ice cream maker according to the manufacturer’s instructions., Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
HOMEMADE SALTED CARAMEL ICE CREAM | YOUR HOMEBASED MOM
From yourhomebasedmom.com
4.8/5 (12)Total Time 40 minsCategory DessertCalories 871 per serving
- Mix together all ice cream ingredients and put into ice cream maker. Churn according to manufacturers instructions.
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SALTED CARAMEL ICE CREAM RECIPE | REAL SIMPLE
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4/5 (137)Total Time 3 hrs
- Make the sauce: Heat 1 cup of sugar in a large heavy skillet over medium heat. Stir until the sugar starts to melt; then cook, stirring occasionally until the melted sugar turns a dark amber color. Add 1 1/4 cups cream (be warned, it will splatter); continue to cook, stirring until all the caramel has dissolved. Remove from heat and pour caramel sauce into a bowl. Stir in 1/2 teaspoon of sea salt and 1/2 teaspoon of vanilla. Set aside and let cool to room temperature.
- Make the ice cream base:Whisk the egg yolks in a medium-size heat-proof bowl until smooth. Gradually whisk in the sugar until the mixture is thick and pale yellow. Set aside. Combine the milk and cream in a heavy-bottomed saucepan and cook over medium heat, stirring occasionally, until an instant read thermometer reads 170 F. Remove mixture from heat. To temper the egg yolks, pour a splash of the hot milk mixture into the yolk mixture and whisk rapidly. Then pour all of the yolks into the milk and cream and return the mixture to the heat. Cook, stirring frequently, until the custard base thickens and the instant read thermometer reaches 185 F. Remove the custard base from the heat and pour through a fine mesh strainer into a clean bowl. Let strained mixture cool for 5 minutes. Then mix in the reserved caramel sauce. Cover caramel-cream base and chill in the refrigerator until completely cool.
- Pour the chilled custard base into an ice cream maker and process according to the manufacturer's instructions. Transfer ice cream to an air-tight container and freeze for at least 2 hours before serving.
SALTED CARAMEL ICE CREAM - LIFE CURRENTS
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Ratings 12Servings 3Cuisine AmericanCategory Dessert
- Place the milk, 1 cup cream, and sugar in a medium saucepan and bring just to a boil over medium heat, stirring occasionally.
- Slowly add half the hot milk mixture to the eggs, whisking constantly as you pour the milk mixture in; then pour this mixture back into the saucepan.
- Place the saucepan back over medium-low heat, and cook the custard, stirring constantly, until it thickens enough to coat the back of a spoon; keep a close eye on it, as it should never come to a boil. When thick enough, the custard should register 170°F on a candy thermometer. Pour the custard through a fine-mesh strainer into a large bowl, and set it aside.
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