Recipes for "caramel ice cream"

Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.

Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.

Cover bowl and chill batter thoroughly, at least 6 hours to overnight.

Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.

Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Cook apple in melted butter in a large skillet over medium heat, stirring occasionally, until tender, about 10 minutes. Stir in apple cider and apple pie spice; cover and simmer, 5 minutes.

Whisk sweetened condensed milk and cream in a medium bowl until well blended; stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing ice cream mixture inside the large bowl. Stir until very cold, 5 to 10 minutes.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Spread in an 8- or 9-inch square pan; cover and freeze until firm, about 3 hours.

Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into the pan. Cover and freeze until ready to serve.

Whisk together milk, sugar, instant coffee granules, and salt in a large bowl until sugar is dissolved. Stir in heavy cream. Cover the bowl and refrigerate until chilled, at least 2 hours.

Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency. Transfer 1/2 of the ice cream to a one- or two-quart lidded plastic container. Pour 1/2 of the caramel sauce over the top, then repeat the layers with remaining ice cream and caramel. Swirl caramel into ice cream using a chopstick or knife.

Cover ice cream surface with plastic wrap to seal. Allow ice cream to ripen in the freezer for at least 2 hours or overnight for best results.

Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan (2 quart). Add the cloves, nutmeg, cinnamon, and a pinch of salt and heat until steamy, but not boiling.

Lower the heat to warm, cover, and let spices steep for at least a half hour. Pick out the whole cloves and discard.

Stir the sugar into the milk cream base until the sugar dissolves.

Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water. Place a fine mesh strainer over the bowl of cream.

Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heated cream milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it.

Scrape the warmed egg yolks back into the saucepan.

Return the saucepan to the stove on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes.

The second the mixture thickens enough to coat the back of a spoon, it should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (see the next step).

If the custard base doesn't coat the back of the spoon, it's not ready.

The custard coats the back of the spoon.

Pour the custard through the strainer you set up over an ice bath in step 3, and stir it into the cold cream to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).

When it comes time to churn the ice cream, stir in the vanilla extract and the rum, bourbon, or brandy.

Churn the mixture in your ice cream maker according to the manufacturer's instructions.

Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating.

Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue to harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

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In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

In a medium, heavy-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.

Add the brown sugar and salt. Stir until the sugar completely melts.

Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.

Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.

Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.

Add vanilla and stir until cool over the ice bath.

Chill the mixture thoroughly in the refrigerator.

While the oven is preheating, melt 1 tablespoon of butter. Toss with pecans and a pinch of salt.

Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool.

Once cool, roughly chop the pecans and set aside.

Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.

Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

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I use this caramel recipe. It comes together in about 10 minutes. Once finished, let cool to room temperature and then place in the fridge to fully chill before making the brownie batter.

Coat an 8 x 8 square metal baking pan with cooking spray.

Make a parchment sling by lining the pan with parchment paper and leaving an inch overhang on either side. This will make it easier to remove the brownies from the pan. Spray parchment and set aside.

Simply Recipes/Rachel Knecht

In a small bowl whisk flour and cocoa to break up any cocoa clumps and set aside.

In a large pot (4 quart), set over medium low heat, add the butter and chocolate. Stir until both are melted and fully combined. Remove from heat.

Simply Recipes/Rachel Knecht

Simply Recipes/Rachel Knecht

To the pot with the chocolate and butter add the granulated sugar, brown sugar, salt, and vanilla. The batter will look grainy.

Simply Recipes/Rachel Knecht

Simply Recipes/Rachel Knecht

Add eggs one at a time and stir vigorously after each addition until fully incorporated. The batter will become smooth and shiny.

Simply Recipes/Rachel Knecht

Simply Recipes/Rachel Knecht

Add flour and cocoa mixture to the batter. Use a spatula to stir it all together. The batter will be thick, and shiny like frosting.

Simply Recipes/Rachel Knecht

Simply Recipes/Rachel Knecht

Scrape batter into the prepared baking dish. Smooth the top with your spatula, if necessary. Measure out about 1/3 cup of caramel sauce into a dish. Your caramel should be able to drizzle off the end of your spoon in thick ribbons. If it’s too cool and thick to drizzle then zap it in the microwave for a few seconds until it is.

Using a spoon create nine dollops of caramel evenly over the top of the brownie. I prefer to dip my spoon slightly below the surface of the brownie when adding the caramel just to incorporated it a little better.

Simply Recipes/Rachel Knecht

Simply Recipes/Rachel Knecht

Use a knife swirl the caramel into “S” shapes throughout the batter. The batter is thick, so you are just swirling the very top layer. Leave some pockets of caramel. Sprinkle with flake salt, if using.

Simply Recipes/Rachel Knecht

Simply Recipes/Rachel Knecht

Bake for 35 to 40 minutes or until the brownies reach an internal temperature of 210°F. A toothpick won’t come out clean because of the caramel that melts into the batter and the fudgy nature of these brownies.

When baked, the center stays very soft but shouldn’t be wet to the touch. The caramel will look melted and not very visible, but don’t worry, it will firm up as it cools.

If you have a glass baking dish, you may need to add 10 to 15 minute to the cook time.

Simply Recipes/Rachel Knecht

Let brownies cool in the pan on a wire cooling rack to until room temperature. Drizzle with 3 to 4 tablespoons of additional caramel and another light sprinkle of sea salt. Serve.

Whisk together the flour, sugar, cinnamon, nutmeg and salt. Add the cut up pieces of butter and use a pastry cutter to cut into the flour mixture until the butter pieces are no bigger than a pea. (You can use a food processor for this if you want.)

Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the dough. (You can use a food processor.) Add up to a tablespoon more ice water, just enough so that the dough easily sticks together when you pinch it with your fingers.

Form the dough into a ball, kneading once or twice if necessary, and flatten into a disk. Wrap the dough disk in plastic and chill for 1 hour.

Remove dough from refrigerator and let sit for 10 minutes. Place the dough on a lightly floured clean surface. Roll out the dough to a 12-inch round. Place the dough in a 9 1/2-inch-diameter tart pan with a removable bottom.

Press the dough down and into the sides. Roll the rolling pin over the top of the tart pan to even off the top edges.

Pierce the bottom of the dough in the tart pan all over with fork. Freeze for 30 minutes.

About 10 minutes before taking the tart pan out of the freezer, preheat the oven.

Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a rack to cool.

Put sugar and 1/4 cup water in heavy medium saucepan with high sides. Heat on medium-low heat and stir until sugar dissolves.

Once the sugar has dissolved, increase the heat to medium high. Boil without stirring until caramel is deep amber color, occasionally swirling the pan, about 10 minutes. Reduce heat to medium.

Slowly stir in the cream. Be careful as the mixture will bubble up significantly (this is why we are using a high sided pot). Stir until the caramel is smooth.

Add the butter, honey and vanilla. Stir until the butter has all melted.

Stir in all of the nuts.

Carefully pour the caramel mixture into the pre-baked crust.

Bake at 400°F (205°C) 20 minutes. Remove from oven to cool completely on rack.

Serve with whipped cream or vanilla ice cream (optional).

Put the milk and 1 1/2 cups of the cream, half of the sugar, and the salt into a saucepan on medium heat. Use the tip of a sharp knife to scrape out the tiny seeds from the vanilla beans, and stir both the seeds and the pods into the milk cream mixture.

Heat until steamy, but not simmering. Remove from heat, cover, and let stand while the vanilla infuses, about 20 to 30 minutes.

In a medium bowl, beat together the yolks and the remaining half of the sugar. You can use a hand mixer or beat by hand using a whisk. Beat until velvety smooth and creamy.

Fill a large bowl half way with ice and cold water. Set a smaller metal bowl inside of it, and place the remaining cup of cream inside to chill. Place a strainer over the smaller bowl. Set aside.

Reheat the milk/cream mixture until it is just barely steamy (not boiling!). Vigorously whisk the eggs while you slowly dribble half of the milk/cream mixture into it. Pour the egg mixture into the pot with the remaining cream and milk.

Cook over medium high heat, stirring constantly, until the mixture thickens and coats the back of your spoon (about 180°F on an instant read thermometer). You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.

Remove from heat and immediately pour the custard through the the strainer you've placed over the bowl with cream in the ice bath. This will strain out the vanilla beans, and quickly lower the temp of the custard to stop it from cooking further.

Let the custard cool completely, stirring to help chill it quickly. Put into the refrigerator and let chill for at least an hour, preferably several hours.

Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.)

If you serve the ice cream immediately, it will have the consistency of soft serve ice cream. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.