Caramelicecream Recipes

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.

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:

• Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
• Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.

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:

• 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.

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Cut kernels from 6 raw ears corn, and chop the cobs. Add both to cream mixture with vanilla extract. Let the corn steep. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes. Strain and discard solids.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
• As custard is being frozen in an ice cream maker, fold in caramel sauce, sugar-coated peanuts, and caramel corn. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

Steps:

• Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon. , Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm. , For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm. , Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.

Steps:

• Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze until firm.

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.

Steps:

• To make the caramel: in a heavy-bottomed saucepan, scald the cream and keep warm. In another saucepan combine the sugar with 1/2 cup water over medium heat and stir until the sugar dissolves and the liquid is clear. Turn heat to high and boil the mixture, without stirring, until it is a light to medium amber color, about 10 minutes. Remove from the heat and slowly stir in the cream. (Protect your face and hands, because the cream will spatter.) Stir until smooth, whisk in the butter and let cool.
• To make the ice cream base: In a heavy-bottomed saucepan, scald the cream and milk. In the top of a double boiler set over simmering water, whisk egg yolks and sugar. Add the scalded cream mixture, turn up the heat until the water is boiling and whisk the mixture continuously until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the caramel.
• Chill overnight and freeze in an ice-cream maker according to the manufacturer's directions.

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:

• Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
• Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
• Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
• Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
• Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

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:

• 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.