CARAMEL ICE CREAM SAUCE
In Reno, Nevada, Julee Wall berg stirs up this delightful dessert sauce on the stovetop. With its smooth texture and yummy taste from brown sugar, it's terrific drizzled over ice cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL CRUNCH ICE CREAM TOPPING
This is a strange but great sauce I got from a friend of mine, the crunch is rice cereal (not the baby kind). I love it though.
Provided by celestial_star03
Categories Sauces
Time 13m
Yield 1 cup sauce
Number Of Ingredients 7
Steps:
- In a medium skillet melt the butter. Add the almonds, cook and stir over medium-low hear for 5 minutes or until the almonds brown.
- Add the corn syrup, brown sugar, and water to the skillet.
- Cook and stir until bubbly and the brown sugar is dissolved, about 4 minutes.
- Stir in the rice cereal and serve immediately over ice cream.
Nutrition Facts : Calories 1314, Fat 70.3, SaturatedFat 31, Cholesterol 122, Sodium 723.5, Carbohydrate 176.9, Fiber 5.1, Sugar 104.5, Protein 10.9
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
PECAN-CARAMEL CRUNCH ICE CREAM
I found this recipe in Southern Living magazine. It was a 2002 cook-off winner and it is definitely a winner at our house.
Provided by SharleneW
Categories Frozen Desserts
Time 1h15m
Yield 4 quarts
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
- Bake for 15 minutes.
- Cool completely on a wire rack.
- Process in a food processor until finely chopped; set aside.
- Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat.
- Simmer, stirring often for 1 minute (do not boil).
- Beat egg yolks until thick and lemon-colored.
- Gradually stir 1 cup hot brown sugar mixture into yolks.
- Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken.
- Remove pan from heat; stir in cream, condensed milk, and vanilla.
- Let cool to room temperature.
- Pour mixture into freezer container of a 6-quart hand-turned or electric freezer and freeze accordint to manufacturer-s instructions for 5 to 7 minutes or until partially frozen.
- Layer top of ice cream evenly with oat mixture and caramel topping.
- Freeze again for 10 to 15 minutes longer until mixture is frozen.
- Eat now if you like, or if you like it firmer, put mixture in freezer-safe container and freeze 8 hours or overnight.
Nutrition Facts : Calories 2639.3, Fat 146.2, SaturatedFat 79.1, Cholesterol 630.8, Sodium 1320.4, Carbohydrate 312.8, Fiber 5.6, Sugar 175.5, Protein 34.9
ICE CREAM CARAMEL CRUNCH DELIGHT
Make and share this Ice Cream Caramel Crunch Delight recipe from Food.com.
Provided by Debe6496
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the flour, oats, brown sugar, pecans, and margarine.
- Spread in at thin layer on a lightly greased cookie sheet (approximately 14 x 16) and bake at 350 degrees for 20 minutes.
- Cool, then crumble.
- Press 1/2 of crumb mixture into a 9 x 13 pan.
- Add 1/2 of caramel topping, spreading evenly.
- Carefully spoon on the ice cream, spreading evenly.
- Layer on second half of caramel topping; then layer on the remainder of the crumb mixture.
- Freeze immediately.
- Cut into squares for serving.
Nutrition Facts : Calories 731.7, Fat 43.1, SaturatedFat 12, Cholesterol 50.3, Sodium 429.8, Carbohydrate 82.6, Fiber 4, Sugar 35.5, Protein 9.4
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