Turtleicecreamsauce Recipes

CHOCOLATE TURTLE SAUCE

Steps:

• In a Dutch oven, combine the first seven ingredients. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. , With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers; refrigerate. Serve warm or cold.

CHUNKY TURTLE ICE CREAM

Steps:

• Fill a large bowl with ice water. (you are going to use it to cool the cooked mixture so you have a medium sized bowl that fits inside it, test it out ahead of time)
• In a small bowl combine 2 tablespoons (30 ml) of the whole milk with the cornstarch, whisk it until smooth, and set aside.
• Measure the sugar into a large, deep saucepan. Place it over medium heat and try not to freak out. Trust the process. Now let the edges start to melt, do not touch it until that starts to happen, no matter how tempting it is. Cook the sugar, stirring frequently and gently, until it starts to brown. You want it to turn a nice amber colour. Once it turns amber, quickly and carefully (caramel bubbles and acts a fool so don't freak out if it starts to bubble up and make some noise) add about 1/4 cup (60 ml) of the heavy cream to the saucepan. Remember it's going to bubble and spit, so be careful when doing this step. Stir, the caramel will harden (and you're going to be thinking you ruined but again, trust the process), but it's okay. Add the remaining cream to the saucepan, stirring to combine it.
• Now pop the saucepan back over medium heat and add the rest of the whole milk (remember you took 2 tablespoons out of it earlier and reserved the rest), stirring while it combines. Bring the mixture to a boil and cook for about 3 minutes, you want the caramelized sugar to dissolve completely.
• Remove from the heat and add the cornstarch mixture you set aside earlier, whisking gradually till combined.
• Return to a boil over moderately high heat until the mixture thickens slightly, this should take about a minute.
• Pour the mixture into into a medium sized bowl, then whisk in the salt. Place that bowl inside the ice water bath and allow it to cool for about 20 or 25 minutes. Whisk it occasionally as it cools.
• Now cover the bowl and pop it in your fridge for about 4 hours, or overnight.
• The author calls for roasting them in the oven. I actually did mine on the stove-top since I was cooking something else in my oven. I'll give you both options.
• Option #1- Oven method: Preheat oven to 350 degrees F (180 C). Combine ingredients in a medium sized bowl. Toss to coat the pecans. Spread on a rimmed cookie sheet evenly and pop in the oven for about 10 to 15 minutes. Stir them once during the cook time. They are done when they are toasted and aromatic. Your house should smell like heaven at the moment they are done. Remove from oven and allow to cool completely before adding to ice cream.
• Option #2- Stove-top method: In a large pan, melt your butter, then toss in the pecans, and sprinkle the salt over top. Cook over medium heat for about 5 to 10 minutes, stirring the pecans until they are toasted and aromatic. Your house should smell like heaven at the moment they are done. Remove from the stove-top, transfer to a plate and allow them to cool completely before adding them to the ice cream.
• Remove the ice cream base from the fridge. Pour into your ice cream maker (Please ensure your ice cream bowl has been in the freezer and ready for this step! I have two bowls and leave them in my freezer all the time so they are ready for any ice cream emergency.)
• Churn the ice cream for about 10 to 15 minutes, depending on your particular ice cream maker the time can vary. Most take from about 10 to 20 as a general rule.
• Fold in the pecans and chocolate as the last step.
• Cover your ice cream maker bowl, or attachment (whatever you are freezing the ice cream in) with plastic or tinfoil. My method of choice is tinfoil over top, then I wrap an elastic around it, makes it super easy to peek in to check on it, but also seals the top from any air getting in. Just a trick I learned from making way too much ice cream.
• Allow your ice cream to set up in the freezer for at least 4 hours, preferably overnight.
• Serve with a big old "turtle" loving smile.

TRUFFLE CREAM SAUCE

Steps:

• Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

SUPER SIMPLE CARAMEL TURTLE ICE CREAM PIE RECIPE - (4.4/5)

Steps:

• Scoop 3 cups (1 1/2 pints) vanilla ice cream into large bowl and work with rubber spatula to soften. Stir in 3/4 cup chopped toasted pecans, then spread into store-bought 9-inch chocolate crumb pie crust. Freeze until firm.

BUTTERSCOTCH SAUCE II

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

SKINNY TURTLE ICE CREAM CAKE

Steps:

• In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
• Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
• Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
• Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
• To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

TRUFFLE CREAM SAUCE

Steps:

• Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
• Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
• Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.

TURTLE ICE CREAM CAKE

Steps:

• Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
• Bake at 400 degrees until crumbs are golden.
• Check often to prevent it from burning!
• Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
• Drizzle 3/4 cup caramel sauce on top of crumbs.
• Scoop vanilla ice cream on top and spread evenly.
• Drizzle the rest of the caramel sauce and top with the reserved crumbs.
• Freeze until firm or overnight.
• If storing for an extended time, cover well to prevent freezer burn.

ICE CREAM TURTLE PIE

Steps:

• To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
• Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
• Cover with plastic wrap. Freeze until firm, at least 2 hour.
• To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

CHOCOLATE TURTLE ICE CREAM PIE

Steps:

• Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.