Creamy Caramel Pear Ice Cream Recipes

CARAMELIZED PEARS

Caramelized Pears image

After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 3 cups.

Number Of Ingredients 5

Ingredients

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 teaspoon ground cinnamon
4 cups chopped peeled ripe pears
Vanilla ice cream, optional

Steps:

In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

CREAMY BAKED PEARS

Creamy Baked Pears image

So simple but so delicious.

Provided by Lonnie Starks

Categories Desserts

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons butter, divided
2 tablespoons white sugar, divided
2 Bosc pears, halved and cored
½ cup heavy whipping cream

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
Bake in preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 19.5 g, Cholesterol 35.7 mg, Fat 11.4 g, Fiber 2.6 g, Protein 0.7 g, SaturatedFat 7.1 g, Sodium 47.4 mg, Sugar 14.4 g

CARAMEL PECAN ICE CREAM DESSERT

Caramel Pecan Ice Cream Dessert image

My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 7

Ingredients

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1-1/2 cups caramel ice cream topping
2 quarts vanilla ice cream, softened

Steps:

In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL ICE CREAM

Caramel Ice Cream image

If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 1

Number Of Ingredients 6

Ingredients

1/2 cup sugar
2 cups whipping cream
1 cup milk
3 egg yolks, slightly beaten
1/4 teaspoon salt
2 teaspoons vanilla

Steps:

In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g

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