CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
SALTED CARAMEL ICE CREAM CONE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies. Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface. Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight. Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.
- Photograph by Kana Okada
NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL-MOCHA ICE CREAM DESSERT
You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.
Nutrition Facts :
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
CARAMEL ICE CREAM
Steps:
- Caramel: In a small, heavy saucepan combine the sugar and the water. Be sure all sugar granules are washed down from pot sides (you can use a pastry brush dipped in water to brush down the sides). Cook over moderate heat, swirling the pan occasionally, until color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. When it is a deep golden color, plunge the bottom of the pot into cold water to immediately stop the cooking (otherwise the heat of the caramel will keep it cooking long after you remove it from the heat, and it could burn). Immediately and with great care, pour the hot caramel onto a large sheet of greased parchment paper on top of a baking sheet. Set aside until cool, then crack into 1/2inch pieces.
- Ice cream: Combine cream and half-and-half in a medium, heavy saucepan. Bring to a boil.
- In a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Pour in the boiling liquid and stir until combined. Stir in the vanilla. Strain into a large container and refrigerate until cold, or place in a bowl nested in a larger bowl of iced water and stir occasionally until cold. Stir in the Crema. Pour into an ice cream maker and process according to the manufacturers instructions. When ice cream is done, fold in the reserved caramel pieces. Store in freezer 1 to 2 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
CARAMEL ICE CREAM
This rich, buttery ice cream is the perfect blend of sweet with a hint of salty. Try it between Peanut Butter-Chocolate Icebox Cookies (page 129) or Brownie Cookies (page 131).
Yield Makes 2 quarts
Number Of Ingredients 7
Steps:
- To make the caramel, combine 1 1/2 cups of the sugar with 1/4 cup water in a medium-size heavy-bottomed pot over medium heat and cook until the mixture turns a golden amber, about 6 minutes. Remove from the heat and carefully stir in the butter and salt (the mixture will bubble and sputter vigorously). Slowly stir in the cream and milk and return to the heat. Whisk until the mixture is smooth and any bits of caramel have dissolved.
- Whisk the egg yolks with the remaining 3/4 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot caramel mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of caramel and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into a bowl and stir in the vanilla until fully incorporated.
- Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.
CARAMEL ICE CREAM
This ice cream is a little more time consuming than most ice cream, but delicious served with pound cake. Cook time is refrigeration time (at least 4 hours). Prep time includes estimated processing time. Recipe source: Bon Appetit Kitchen Collection.
Provided by ellie_
Categories Frozen Desserts
Time 5h
Yield 1 quart ice cream
Number Of Ingredients 8
Steps:
- In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
- Remove from heat.
- Cover and let stand for at least 15 minutes.
- Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
- Whisk in 1/3 of the scaled cream.
- Return mixture to saucepan.
- Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
- DO NOT BOIL.
- Remove from heat.
- Stir in butter pieces, one at a time, blending well after each addition.
- Let cool to room temp.
- and then cover and refrigerate for at least 4 hours or up to 3 days.
- While custard is cooling make caramel syrup.
- To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
- Cover and let steam one minute.
- Remove lid and continue cooking until mixture caramelizes to a dark tea color.
- Remove from heat.
- Add remaining water slowly (be careful mixture will spatter) and stir.
- Cover and let cool to room temp.
- Remove vanilla bean from custard, scraping any seeds into custard mixture.
- Stir syrup into custard.
- Can be refrigerated again at this point before making ice cream.
- Transfer to ice cream maker and process using manufacturer's instructions.
HOT FUDGE & CARAMEL ICE CREAM PIE
Oreo cookie crust,carmel, ice cream and hot fudge... this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly.
Provided by BakinBaby
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set vanilla ice cream out to soften slightly.
- Spread carmel topping in the bottom of oreo cookie crust.
- Spread partially thawed vanilla ice cream over carmel topping.
- Put in freezer until firm; about 1-2 hours.
- Remove and drizzle hot fudge topping over top.
- If desired sprinkle with nuts and a dollop of whipped topping.
- Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.4, Cholesterol 11.1, Sodium 235.4, Carbohydrate 32.7, Fiber 0.9, Sugar 13.4, Protein 2.6
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