Caramelized Pineapple And Creme Caramel With Banana Ice Cream Recipes

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ICE CREAM WITH CARAMELIZED PINEAPPLE

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 5



Ice cream with Caramelized Pineapple image

Steps:

  • In a large frying pan over medium-high heat, add sugar, rum, cinnamon, and pineapple; stir to combine. Being to a boil, reduce heat to medium and simmer 15 minutes.
  • Serve scoop of ice cream topped with caramelized pineapple sauce.

1/2 cup sugar
1/4 cup rum
1 teaspoon ground cinnamon
1 can crushed pineapple
1 pint vanilla ice cream

CARAMELIZED BANANA SPLITS

Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!

Provided by Allison S.F.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 13



Caramelized Banana Splits image

Steps:

  • Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
  • Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
  • Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.

Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g

½ cup brown sugar
3 tablespoons unsalted butter
½ teaspoon salt
1 pinch ground cinnamon
4 bananas, sliced into rounds
1 (10.5 ounce) package miniature marshmallows
1 ¾ cups chocolate chips
¾ cup chopped pecans
½ cup sweetened flaked coconut
1 tablespoon orange juice
1 cup crushed pineapple
1 cup mashed strawberries
½ gallon vanilla ice cream

CARAMELIZED PINEAPPLE

So simple, yet SO delicious. Doesn't require many ingredients or much time, perfect for a last minute way to use up that ripe pineapple that will turn any day!

Provided by Brim05005

Categories     Dessert

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 3



Caramelized Pineapple image

Steps:

  • Melt the butter in a medium to large saute pan over medium heat.
  • Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
  • Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
  • Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
  • When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
  • Enjoy :).

Nutrition Facts : Calories 103.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 54.5, Carbohydrate 13.5, Sugar 13.3, Protein 0.1

2 tablespoons butter
1/4 cup brown sugar
sliced fresh pineapple

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM

Categories     Fruit     Ginger     Dessert     Broil     Freeze/Chill     Pineapple     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4



Caramelized Pineapple with Brown Sugar-Ginger Ice Cream image

Steps:

  • Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
  • Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

1 pineapple, peeled, halved lengthwise, cored, each half cut lengthwise into 9 wedges
1 cup (packed) dark brown sugar
Brown Sugar-Ginger Ice Cream
6 tablespoons sweetened flaked coconut, toasted

FRIED CARAMELIZED BANANAS WITH ICE CREAM

Categories     Sauce     Dessert     Side     Fry     Banana

Yield serves 6

Number Of Ingredients 5



Fried Caramelized Bananas with Ice Cream image

Steps:

  • Make the Caramel
  • Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
  • Fry the Bananas
  • When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
  • Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
  • Serve
  • Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
  • COOKING NOTES
  • ADVANCE PREPARATION
  • The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
  • If you must make them in advance, the bananas can be held in a warm oven for a few hours.

1/2 cup light brown sugar, firmly packed
4 tablespoons unsalted butter
3 bananas, peeled and halved lengthwise
1/4 cup chopped pecans
1 pint vanilla ice cream

SIMPLE CARAMELIZED PINEAPPLE

Found in All*You Magazine many years ago. I love making this dish for our family - very simple and I can tweak it with different toppings so it always seems just a bit different.

Provided by HokiesMom

Categories     Dessert

Time 15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9



Simple Caramelized Pineapple image

Steps:

  • Slice pineapple into eight rings and cut each ring into 8 pieces.
  • Warm butter in a large skillet over medium high heat. When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option).
  • Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring. This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
  • Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
  • Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired. Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.

Nutrition Facts : Calories 407.4, Fat 20.5, SaturatedFat 11.7, Cholesterol 49.4, Sodium 59.8, Carbohydrate 55.4, Fiber 4.8, Sugar 43.1, Protein 5.1

1 whole fresh pineapple, cored (about 20 oz.)
4 tablespoons unsalted butter
1/4 cup light brown sugar, packed
6 scoops vanilla ice cream or 6 scoops frozen yogurt
1/4 cup toasted almond, slivered
1/4 cup toasted coconut
2 bananas, sliced
fresh whipped cream
1 dash cinnamon

BANANA-CARAMEL ICE CREAM

The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h20m

Yield Makes about 1 1/2 quarts

Number Of Ingredients 10



Banana-Caramel Ice Cream image

Steps:

  • Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.
  • Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
  • Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.

4 large egg yolks
1 2/3 cups sugar, divided
1 2/3 cups whole milk
1 2/3 cups plus 1/2 cup heavy cream, divided
3 to 4 very overripe bananas (skin should be more brown than yellow), mashed (about 1 1/2 cups)
1 teaspoon pure vanilla extract
1 teaspoon salt, divided
1/4 cup water
1 tablespoon light corn syrup
1/2 stick cold unsalted butter, cut into small pieces

CARAMELIZED PINEAPPLE WITH VANILLA ICE CREAM

This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars -- brought to the surface as juices evaporate -- aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6



Caramelized Pineapple with Vanilla Ice Cream image

Steps:

  • Combine rum and juice in a glass measuring cup. Heat 2 tablespoons butter in large skillet over medium-high heat until foaming. Add half of the pineapple slices, and cook until well browned on both sides, 5 to 8 minutes. Transfer to baking pan.
  • Sprinkle pan with 1/4 cup sugar, and cook until sugar caramelizes to a golden brown, 1 to 2 minutes.
  • Turn heat off or hold skillet away from heat, and carefully add 1/2 cup rum mixture.
  • Turn heat on or return pan to heat and stir with a wooden spoon, scraping loose any caramelized bits on bottom of skillet. Simmer sauce until reduced and slightly thickened, about 3 minutes. Pour through fine sieve into a bowl, and set aside. Wash skillet, and repeat. Cut pineapple slices, and serve over ice cream drizzled with warm sauce.

1/2 cup dark rum
1/2 cup pineapple juice
4 tablespoons unsalted butter
1 ripe pineapple, peeled, sliced into 1/2 -inch-thick rounds, cored
1/2 cup sugar
Vanilla ice cream

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