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
FANTASTIC OLD FASHIONED ICE CREAM SODA
Make and share this Fantastic Old Fashioned Ice Cream Soda recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Shakes
Time 1m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour the milk into one tall 16-ounce glass.
- Stir in syrup.
- Add in ice cream and enough soda water or selzer to fill almost to top of glass.
- Top with whipped cream if desired.
- Serve with a long spoon and a big straw.
Nutrition Facts : Calories 507.9, Fat 21.7, SaturatedFat 12.6, Cholesterol 67.2, Sodium 328.8, Carbohydrate 69.1, Fiber 2.5, Sugar 47.5, Protein 9.2
NO-CHURN SALTED CARAMEL ICE CREAM
Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.
Provided by The Epicurious Test Kitchen
Categories Milk/Cream Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 5 cups
Number Of Ingredients 5
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.
CARAMELITAS
To round out a great Mexican meal, I serve these. The chewy bars have a tasty oatmeal crust that's covered with gooey caramel ice cream topping, chocolate chips and walnuts.-Rhonda McKee, Greensburg, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.
Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CREME COCKTAIL
I prefer it over a scoop of vanilla ice cream but my daughter prefers it over ice cubes. You decide how creamy you'd like this mild cocktail. If you prefer it creamier, substitute light cream for the milk.
Provided by Deb C
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 11.2 g, Cholesterol 14.8 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 33.3 mg, Sugar 2.9 g
SALTED CARAMEL ICE CREAM
Sweet and salty coalesce in this easy ice cream recipe from "Martha" in-house chef Thomas Joseph.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Make the ice cream base: In a large saucepan, mix together cream, milk, vanilla bean, and seeds over medium-high heat until small bubbles form. In a large bowl, whisk together sugar and egg yolks. Slowly whisk one-third of the hot cream mixture into egg mixture. Transfer egg mixture to saucepan with remaining cream mixture and continue to cook, whisking, until thickened, 4 to 5 minutes. Strain through a fine mesh sieve set over a bowl; set aside while you make the caramel.
- Make the salted caramel: In a small saucepan, combine sugar and 3 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Remove from heat and immediately add cream and salt; let cool slightly.
- Add salted caramel to ice cream base; whisk to combine. Cover mixture with plastic wrap and refrigerate until cold, 2 to 3 hours and up to overnight. Freeze ice cream in an ice cream or gelato maker according to manufacturer's instructions.
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 3 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant cup of caramel crunch. When ice cream is almost finished freezing, add 1/2 cup caramel crunch. Transfer to a 1 1/2-quart loaf pan or container and freeze until set, at least 2 to 3 hours and up to overnight. Serve sprinkled with sea salt and remaining caramel crunch.
CARAMEL ICE CREAM
This elegant caramel ice cream recipe comes from chef Pierre Schaedelin of Benoit in New York City. Also try:Caramel Souffle
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Place turbinado sugar in a medium heavy-bottomed saucepan. Add 1/4 cup water and stir to combine. Place over high heat and cook, until sugar is dissolved and mixture becomes a very dark caramel color, about 10 minutes.
- Slowly whisk in milk, taking care as caramel may bubble and splatter. Place over medium-high heat and cook, whisking, until mixture is well combined. Remove from heat; set aside.
- In a large bowl, whisk together egg yolks and granulated sugar until well combined. Add half of the caramel mixture to the egg yolk mixture; whisk to combine. Return egg mixture to saucepan and whisk to combine. Place saucepan over medium-high heat and cook, whisking occasionally, until mixture is thickened, about 10 minutes.
- Meanwhile, set a medium bowl in an ice-water bath; set a fine-mesh sieve over bowl. When ice cream mixture has thickened, strain and let cool completely.
- When mixture is cooled, transfer to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and keep frozen up to 1 week.
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.
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