Ice Cream Stuffed Oranges With Caramel Sauce Recipes

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ORANGE CARAMEL ICE CREAM SAUCE



Orange Caramel Ice Cream Sauce image

We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/3 cups.

Number Of Ingredients 5

1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/2 teaspoon orange extract
Ice cream or dessert of choice

Steps:

  • In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMEL CREAM SAUCE



Caramel Cream Sauce image

Provided by Food Network

Number Of Ingredients 6

1/2 pound sugar
3 tablespoons water
1/4 teaspoon lemon juice
1 tablespoon light corn syrup
3/4 cup heavy cream
1-ounce butter

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).

PASTRY CRISPS WITH VANILLA ICE CREAM AND ORANGE CARAMEL SAUCE



Pastry Crisps with Vanilla Ice Cream and Orange Caramel Sauce image

Categories     Liqueur     Dessert     Bake     Quick & Easy     Orange     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

1 sheet (1/2 pound) frozen puff pastry, thawed
1 navel orange
1/4 cup sugar
1/3 cup water
2 tablespoons Grand Marnier or other orange-flavored liqueur
vanilla ice cream

Steps:

  • On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
  • While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.
  • Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.

CARAMEL-ORANGE SAUCE



Caramel-Orange Sauce image

Provided by Karen DeMasco

Categories     Citrus     Fruit     Dessert     Low Fat     Vegetarian     Low Cal     Orange     Winter     Low Cholesterol     Vegan     Party     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 5

5 navel oranges (preferably Cara Cara), divided
1 1/2 cups sugar, divided
1/4 cup water
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon coarse kosher salt

Steps:

  • Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
  • Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
  • Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
  • Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.

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