Caramel Ice Cream Sauce Recipes

Steps:

• In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
• With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
• Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

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.

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.

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.

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

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.

Steps:

• If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
• If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
• Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
• Sprinkle with additional salt before serving.
• Do Ahead
• Ice cream can be made 7 days ahead; cover and freeze in loaf pan.

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.

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.

Steps:

• Place 3/4 cup of the sugar in a 3-quart saucepan over medium heat. Stir gently, moving the sugar around constantly. It will become pebbly and turn golden. Continue cooking, stirring gently, until the sugar starts melting, then stop stirring and gently swirl the sugar until it melts and turns a rich amber color. It has caramelized enough when it starts to come to a simmer.
• Immediately stir in about 1/2 cup of the half-and-half, pouring it slowly and standing back because the mixture may spatter. Stir in the remaining half-and-half. Bring to a boil, then remove from the heat.
• Beat the remaining sugar with the egg yolks in a separate bowl until blended but not frothy. Beat in a little caramel, then pour the egg-yolk mixture back into the saucepan with the caramel. Cook, stirring, over medium-low heat until the mixture reaches 175 degrees on a candy thermometer. Do not allow to boil.
• Strain the mixture into a metal bowl, cover and refrigerate or place the bowl in a larger bowl filled with ice and water to chill it. Stir the caramel occasionally as it chills. When the mixture is cold, freeze it in an ice-cream maker according to manufacturer's directions.

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.

Steps:

• In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
• Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
• Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
• Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
• Remove from heat, add a dash of salt, and let cool.
• Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
• In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
• In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
• Gradually whisk the hot cream into the egg yolks.
• Pour the custard back into the saucepan.
• Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
• DO NOT BOIL.
• Immediately strain the custard into a large heatproof bowl and set aside.
• In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
• Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
• Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
• Stir until smooth.
• Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
• Stir in vanilla.
• Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
• Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
• Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
• Spoon 1/3 of the ice cream into a chilled container.
• Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
• Top with a layer of ice cream.
• Continue layering, ending with caramel.
• Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
• Cover and freeze for atleast 3 hours or up to 2 days.