Tim Tam Caramel Ice Cream Recipes

TIM TAM CARAMEL ICE-CREAM

Make and share this Tim Tam Caramel Ice-Cream recipe from Food.com.

Provided by katew

Categories Frozen Desserts

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 4

Tim Tam Caramel Ice-Cream image

Steps:

Soften ice-cream in large bowl for about 40 minutes.
Time will epend on weather but do not melt completely.
Stir in chopped caramels and biscuits.
Transfer to an airtight container.
Freeze overnight.
Serve with caramel sauce.

Nutrition Facts : Calories 319.8, Fat 12.9, SaturatedFat 7.1, Cholesterol 43.2, Sodium 156.1, Carbohydrate 47.6, Fiber 0.7, Sugar 41.6, Protein 4.8

Ingredients

1 liter vanilla ice cream
200 g tim tam biscuits, finely chopped
200 g jersey caramels, finely chopped
caramel sauce, to serve

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

Salted Caramel Ice Cream image

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

Ingredients

1 ¼ cups granulated sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks
1/4 teaspoon flaky sea salt (such as Maldon)

More about "tim tam caramel ice cream recipes"

CARAMEL ICE CREAM RECIPE | BON APPéTIT

Web Mar 22, 2016 An ice cream maker Preparation Step 1 Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with …
From bonappetit.com
4.6/5 (18)
Estimated Reading Time 4 mins
Servings 4

Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with ice water; set aside. Sprinkle a thin even layer of sugar into a large heavy saucepan. Cook undisturbed over medium heat until mostly melted, about 4 minutes. Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so. Repeat until you’ve used 1¼ cups sugar and it’s mostly melted (there may be some undissolved clumps), 6–8 minutes. Continue cooking, swirling saucepan (do not stir), until caramel is very fluid and has turned dark amber, about 5 minutes. Remove from heat and, adding gradually, stir in heavy cream. Caramel will seize, but don’t worry. Place saucepan over low heat and stir until any hardened caramel is dissolved. Stir in vanilla and salt; set aside.
Whisk egg yolks and remaining 2 Tbsp. sugar in a medium bowl until lightened in color and thick, about 1 minute. Whisking constantly, gradually add about ½ cup hot caramel mixture to egg yolk mixture. Whisk mixture back into saucepan, then cook over medium-low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes. Immediately pour through prepared sieve into bowl. Stir mixture constantly until cold, about 5 minutes, then whisk in milk.
Process custard in ice cream maker according to manufacturer’s directions. Scrape into a loaf pan or airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
Do Ahead: Custard base can be made 1 day ahead; cover and chill. Ice cream can be made 1 week ahead; keep frozen.

Tim Tam Caramel Ice Cream Recipes

TIM TAM CARAMEL ICE-CREAM

Make and share this Tim Tam Caramel Ice-Cream recipe from Food.com.

SALTED CARAMEL ICE CREAM

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