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
EASY CARAMEL APPLE CINNAMON ROLLS
What better way to celebrate fall than with caramel apples? By taking those caramel apple treats and combining them with ooey-gooey Cinnamon Rolls!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 5
Number Of Ingredients 4
Steps:
- Open cinnamon rolls, per instructions on can and arrange all 5 rolls in an 8 or 9 inch round pan.
- Dice apple into small pieces and sprinkle on top of the cinnamon rolls. Add walnuts or pecans.
- Bake cinnamon rolls using instructions from the label. Remove from oven and allow to cool slightly.
- Drizzle caramel sauce over the top of the warm cinnamon rolls and enjoy!
Nutrition Facts : ServingSize 1 Serving
MOOSE TRACKS ICE CREAM
I found this recipe on Domestic Pursuits but I changed it up to my liking. This recipe is absolutely delicious! The fudge ripple recipe is from the Perfect Scoop.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
- In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
- Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
- Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
- Do not bring the mixture to a boil.
- Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
- Chill the mixture for several hours (overnight is even better).
- You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
- Freeze in ice cream maker according to manufacturer's directions.
- Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
- Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
- Allow ice cream to cure in freezer and attain desired hardness.
- RECIPE FOR FUDGE RIPPLE BELOW.
- Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
- Heat over medium heat. Whisk constantly until it comes to a low boil.
- Continue to cook for one minute, whisking constantly.
- Remove from heat and stir in vanilla.
- Chill thoroughly in refrigerator before using.
- Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
- FUDGE RIPPLE RECIPE.
Nutrition Facts : Calories 567, Fat 33, SaturatedFat 18.8, Cholesterol 95.8, Sodium 185.4, Carbohydrate 67, Fiber 4.3, Sugar 48.8, Protein 9.7
CAMEL TRACKS ICE CREAM
While travelling in the States last summer, my kids and I developed an addiction to Moose Tracks ice cream. (DH isn't much of an ice cream lover) Unfortunately, we can't get Moose Tracks here in Israel... so I decided to concoct my own version. Here's the recipe, my DD came up with the name. Karen=..=, thanks for your wonderful recipe, we love Reese's Squares!!
Provided by CardaMom
Categories Frozen Desserts
Time 35m
Yield 1 quart, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 3 ingredients in a microwave safe bowl.
- Microwave on HIGH for approximately 7 minutes, until almost boiling Lightly beat the yolks in a small bowl.
- Whisk while gradually adding 1 cup of the hot mixture into the yolks.
- Whisk the yolks back into the hot mixture.
- Microwave on HIGH for an additional 1-2 minutes.
- Whisk the mixture every 30 seconds while cooking.
- NOTE: be very careful, if overcooked this mixture will turn into scrambled eggs!
- To check if the custard is sufficiently cooked, dip a spoon into the custard.
- Draw your finger across the back of the spoon, you should see the path of your finger drawn through the custard.
- Mix the vanilla and coffee into the custard (you can dissolve the coffee in a small amount of boiling water).
- Chill the custard well.
- Freeze the chilled custard in an ice cream maker, following the manufacturer's recommendations.
- Add the chunks of Reese's Squares or peanut butter cups during final 2 minutes of freezing.
CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
CARAMELS I
I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.
Provided by JUDI K.
Categories Desserts Candy Recipes
Time 1h30m
Yield 117
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch dish.
- In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
- When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 6.8 g, Cholesterol 9.7 mg, Fat 3.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15.3 mg, Sugar 4.6 g
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