Camel Tracks Ice Cream Recipes

Steps:

• Open cinnamon rolls, per instructions on can and arrange all 5 rolls in an 8 or 9 inch round pan.
• Dice apple into small pieces and sprinkle on top of the cinnamon rolls. Add walnuts or pecans.
• Bake cinnamon rolls using instructions from the label. Remove from oven and allow to cool slightly.
• Drizzle caramel sauce over the top of the warm cinnamon rolls and enjoy!

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• Combine the first 3 ingredients in a microwave safe bowl.
• Microwave on HIGH for approximately 7 minutes, until almost boiling Lightly beat the yolks in a small bowl.
• Whisk while gradually adding 1 cup of the hot mixture into the yolks.
• Whisk the yolks back into the hot mixture.
• Microwave on HIGH for an additional 1-2 minutes.
• Whisk the mixture every 30 seconds while cooking.
• NOTE: be very careful, if overcooked this mixture will turn into scrambled eggs!
• To check if the custard is sufficiently cooked, dip a spoon into the custard.
• Draw your finger across the back of the spoon, you should see the path of your finger drawn through the custard.
• Mix the vanilla and coffee into the custard (you can dissolve the coffee in a small amount of boiling water).
• Chill the custard well.
• Freeze the chilled custard in an ice cream maker, following the manufacturer's recommendations.
• Add the chunks of Reese's Squares or peanut butter cups during final 2 minutes of freezing.

Steps:

• Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
• In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
• Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
• Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
• Do not bring the mixture to a boil.
• Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
• Chill the mixture for several hours (overnight is even better).
• You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
• Freeze in ice cream maker according to manufacturer's directions.
• Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
• Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
• Allow ice cream to cure in freezer and attain desired hardness.
• RECIPE FOR FUDGE RIPPLE BELOW.
• Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
• Heat over medium heat. Whisk constantly until it comes to a low boil.
• Continue to cook for one minute, whisking constantly.
• Remove from heat and stir in vanilla.
• Chill thoroughly in refrigerator before using.
• Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
• FUDGE RIPPLE RECIPE.

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.