Balsamic Caramel Sauce Over Vanilla Ice Cream Recipes

OH-SO-EASY CARAMEL SAUCE

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.

CARAMEL CREAM SAUCE

Steps:

• In a small saucepan, bring the sugar, water and lemon juice to a boil. Brush down sides of pan with a pastry brush dipped in water. Add the corn syrup and cook until golden. Remove from heat and stir in the heavy cream in a slow but steady stream. If the sauce is lumpy, return the pan to the heat and stir until smooth. With pan off the heat, stir in the butter.
• Serve over ice cream and nuts (like walnuts or pecans).

CARAMEL BALSAMIC SWIRL ICE CREAM

Steps:

• Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
• Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
• Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
• Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
• Put in the freezer until firm, a minimum of 4 hours
• For the serving: Scoop into nice bowls and serve with fresh berries.

CARAMEL ICE CREAM SAUCE

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.