Food recipes
Salted Caramel Ice Cream
Salted Caramel Ice Cream Ingredients: sugars, granulated cream, fluid, heavy whipping salt, table vanilla extract cream, whipped, cream topping, pressurized milk, fluid, 1% fat, without added vitamin a and vitamin d v...
Salted Caramel Ice Cream
Ingredients:
sugars, granulated
cream, fluid, heavy whipping
salt, table
vanilla extract
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, granulated
Directions:
For the caramel sauce:.
Heat 1 cup of sugar in a large heavy skillet over medium heat.
Stir to sugar evenly.
Continue to stir until the sugar starts to melt; then cook, stirring occasionally until the melted sugar turns a dark amber color.
Add 1 1/4 cups cream (be warned, it will splatter); continue to cook, stirring until all the caramel has dissolved.
Pour caramel into a separate bowl, stir in 1/2 teaspoon of sea salt and 1/2 teaspoon of vanilla.
Set aside to cool to room temperature.
For the vanilla ice cream base:.
Mix ice cream ingredients in a blender or food processor until sugar dissolves.
Keep cold until needed for ice-cream maker.
Pour ice cream mix into the ice cream maker with the room temperature salted caramel and follow your ice-cream maker's instructions for freezing.
(I have a Cuisinart ICE-50BC- and I run it for about 65 minutes to get the consistency I like- even with freezing for a few hours after, it is still on the softer side.
).
Ingredients:
sugars, granulated
cream, fluid, heavy whipping
salt, table
vanilla extract
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, granulated
Directions:
For the caramel sauce:.
Heat 1 cup of sugar in a large heavy skillet over medium heat.
Stir to sugar evenly.
Continue to stir until the sugar starts to melt; then cook, stirring occasionally until the melted sugar turns a dark amber color.
Add 1 1/4 cups cream (be warned, it will splatter); continue to cook, stirring until all the caramel has dissolved.
Pour caramel into a separate bowl, stir in 1/2 teaspoon of sea salt and 1/2 teaspoon of vanilla.
Set aside to cool to room temperature.
For the vanilla ice cream base:.
Mix ice cream ingredients in a blender or food processor until sugar dissolves.
Keep cold until needed for ice-cream maker.
Pour ice cream mix into the ice cream maker with the room temperature salted caramel and follow your ice-cream maker's instructions for freezing.
(I have a Cuisinart ICE-50BC- and I run it for about 65 minutes to get the consistency I like- even with freezing for a few hours after, it is still on the softer side.
).