BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL
Provided by Kris Hoogerhyde
Categories Milk/Cream Ice Cream Machine Ginger Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 12
Steps:
- Make the base
- 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
- 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
- While the ice cream base cools, make the swirl
- 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
- 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
- Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
- 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
- 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
- Freeze the ice cream
- 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
- 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
- Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!
BROWN SUGAR ICE CREAM
Make and share this Brown Sugar Ice Cream recipe from Food.com.
Provided by MSnow
Categories Frozen Desserts
Time P1DT25m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, whisk egg yolks and sugar till thick.
- In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
- Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
- Strain into a bowl; add vanilla and let cool to room temperature
- Cover and refrigerate over-night.
- Pour into freezer and follow directions for your freezer.
Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5
BROWN SUGAR BOBA ICE CREAM POPS
If you're craving those deliciously chewy and caramelly pops that are seemingly everywhere on social media, look no further. Inspired by brown sugar bubble tea, the Taiwanese ice cream treats are easy to make at home. Our recipe includes instructions for the boba (bubbles) too, since the store-bought pearls used in the drinks are made from tapioca starch, which becomes quite hard when frozen. After trying various options, we found glutinous rice flour yields the ideal texture, even after a stint in the freezer.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 6 ice cream pops
Number Of Ingredients 7
Steps:
- For the boba mixture: Stir together the 3/4 cup rice flour and 1/4 cup of the brown sugar in a medium heatproof bowl. Add the boiling water and stir until fully combined and no streaks of flour remain. Turn the dough out onto a clean work surface, reserving the bowl, and knead until spongy and pliable, about 2 minutes. It should resemble soft clay.
- Place the remaining 2 tablespoons rice flour in the same bowl. Divide the dough into 4 pieces. Working with 1 piece at a time, roll into a rope about 1/4-inch thick, then cut the rope into 1/4-inch-wide segments. Roll each segment into a ball, then place in the bowl. Gently toss all the balls from that piece of dough with the flour to prevent sticking and clumping. Repeat with the remaining 3 pieces of dough.
- Meanwhile, bring a large saucepan of water to a boil over medium heat. Using a slotted spoon, sift the excess rice flour from the balls, then place them in the boiling water. Stir gently at first to prevent clumping and then allow the balls to cook until they all float, about 3 minutes. Drain the boba balls, reserving the saucepan.
- Transfer the boba back to the saucepan and add the remaining 1/2 cup brown sugar, the molasses and 1/2 cup water. Cook over medium heat, stirring occasionally, until the brown sugar and molasses become thick and syrupy, 8 to 10 minutes. (The mixture should be slightly thicker than maple syrup.) Transfer the boba mixture to a medium bowl and refrigerate until completely cooled, about 1 hour.
- For the ice cream pops: When the boba mixture is ready, make the ice cream base. Stir together the condensed milk and salt in a medium bowl and set aside. Whip the heavy cream in a large bowl with an electric hand mixer on medium-high speed until stiff peaks form, 4 to 5 minutes. Using a rubber spatula, fold one-third of the whipped cream into the salted condensed milk until combined, then fold this mixture into the remaining whipped cream until fully incorporated.
- Fill each ice pop mold with 2 tablespoons of the ice cream base, followed by 2 teaspoons of the boba mixture (see Cook's Note). Fill the remaining space in the molds with more ice cream base, then drizzle about 1/2 teaspoon of the boba syrup on top. Using a small spoon or small offset spatula, run it through the ice cream to create swirls of boba and syrup. Insert the ice pop sticks, then gently tap the molds on the work surface to release any air bubbles. Carefully transfer the molds to the freezer and freeze for at least 8 hours or, ideally, overnight.
BROWN SUGAR COOKIE ICE CREAM SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. and adjust the oven rack to middle. Line a sheet tray with parchment.
- Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool.
- Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined.
- In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.
- Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.
- Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.
- Turn 6 cookies face up on the counter. Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.
BROWN-SUGAR PECAN ICE CREAM
Categories Milk/Cream Egg Dessert Frozen Dessert Pecan Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes. Cool pecans and finely chop.
- In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined. In a 2 1/2- to 3-quart heavy saucepan bring milk just to a boil. Add hot milk to egg mixture in a slow stream, whisking, and pour into pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute. Stir in vanilla. (Custard will appear curdled.)
- Chill custard until cold and stir in cream. Freeze custard, in batches if necessary, in an ice-cream maker. Transfer ice cream to a large bowl and stir in pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield About 1 quart
Number Of Ingredients 10
Steps:
- In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
- Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
- About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
- Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 37 milligrams, Sugar 16 grams
BROWN SUGAR ICE CREAM
If you like the taste of caramel/butterscotch, you'll love this ice cream. Time for ice cream maker is not included.
Provided by evelynathens
Categories Frozen Desserts
Time 22m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk and cream in medium saucepan.
- Bring just to simmer.
- Remove from heat.
- Place sugar in large saucepan.
- Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
- Stir the sugar continuously while it melts.
- Whisk in hot milk mixture.
- Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
- Whisk yolks in large bowl to blend.
- Gradually whisk in brown sugar mixture.
- Return mixture to saucepan.
- Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
- Cool.
- Mix in vanilla.
- Puree custard in batches in blender until very smooth.
- Refrigerate until cold, at least 1 hour or overnight.
- Process custard in ice cream maker according to manufacturers instructions.
- Transfer to container; cover and freeze until firm.
Nutrition Facts : Calories 414.8, Fat 27.4, SaturatedFat 16.1, Cholesterol 244.9, Sodium 66.6, Carbohydrate 38.4, Sugar 36.5, Protein 5.2
BROWN SUGAR & CINNAMON ICE CREAM
This smooth and creamy ice cream made with brown sugar and cinnamon is a delicious treat on its own or as an a la mode accompaniment to your favorite cinnamon-spiced dessert.
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
- Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
- Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
- Serve and enjoy!
Nutrition Facts : Calories 316.6, Fat 26.5, SaturatedFat 16.4, Cholesterol 97, Sodium 124.9, Carbohydrate 18.2, Fiber 0.2, Sugar 16.1, Protein 3.1
More about "brown sugar ice cream recipes"
BROWN SUGAR-BOURBON ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (103)Author Sean RemboldServings 1
- Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).
- Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
- Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
- Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. DO AHEAD: Custard can be made 1 day ahead. Cover and chill.
BROWN SUGAR ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (3)Total Time 50 minsCategory DessertCalories 373 per serving
BROWN SUGAR ICE CREAM - BAKING SENSE®
From baking-sense.com
4.6/5 (66)Total Time 6 hrs 20 minsCategory Ice Creams & Frozen TreatsCalories 772 per serving
BROWN SUGAR NECTARINE ICE CREAM RECIPE ON FOOD52
From food52.com
BROWN SUGAR ICE CREAM | BAKED BREE
From bakedbree.com
BROWN SUGAR-BOURBON ICE CREAM RECIPE | BON APPéTIT
From bonfood.net-freaks.com
BROWN SUGAR ICE CREAM RECIPE | IN KATRINA'S KITCHEN
From inkatrinaskitchen.com
BOURBON PEACH BROWN SUGAR ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
EASY BROWN SUGAR BOBA ICE CREAM RECIPE [BOBA POPSICLE]
From theblondebuckeye.com
BUTTER PECAN POUND CAKE GIVES MAJOR ICE CREAM VIBES
From thekitchn.com
BROWN SUGAR CINNAMON ICE CREAM - SUGAR DISH ME
From sugardishme.com
BOURBON PEACH BROWN SUGAR ICE CREAM RECIPE
From goodtaste.net-freaks.com
BROWN SUGAR BUBBLE TEA ICE CREAM POPS FOR SUMMER
From foodnetwork.com
BROWN BUTTER ICE CREAM - THE DAILY MEAL
From thedailymeal.com
CHEATS VANILLA ICE CREAM | DONNA HAY
From donnahay.com.au
GOOD FOOD AND GOOD TIMES
From thatrecipe.com
MAPLE AND BROWN SUGAR SPAM® ICE CREAM | SPAM® RECIPES
From spam.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #5-ingredients-or-less #desserts #eggs-dairy #american #1-day-or-more #easy #kid-friendly #summer #frozen-desserts #freezer #dietary #low-sodium #seasonal #low-in-something #taste-mood #sweet #equipment #small-appliance
You'll also love