TOASTED MARSHMALLOW ICE CREAM CAKE
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
- Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
- Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.
CARAMEL MARSHMALLOW DELIGHTS
"Our children like to take these sweet and chewy treats to school to share on their birthday," reports Susan Kerr of Crown Point, Indiana.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-6 dozen.
Number Of Ingredients 5
Steps:
- Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 76mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
SALTED CARAMEL ICE CREAM
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 23 grams
CARAMEL MARSHMALLOW ICE CREAM
I have had this saved in a box since tearing it from a 1989 Womens's Weekly and still I have not got around to trying it !!!
Provided by katew
Categories Frozen Desserts
Time 20m
Yield 2 litres
Number Of Ingredients 4
Steps:
- Combine marshmallows and cream in pot.
- Stir over low heat till marshmallows have melted.
- Cool.
- Slightly soften ice cream in large bowl.
- Swirl through marshmallow mix and topping to give a marbled effect.
- Return to ice cream container, cover and freeze till firm again.
Nutrition Facts : Calories 1570.3, Fat 88.1, SaturatedFat 54.5, Cholesterol 345.5, Sodium 542.6, Carbohydrate 183.9, Fiber 4.2, Sugar 156.2, Protein 23.1
CARAMEL ICE CREAM
If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
- With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
- Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g
SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)
A gluten-free salty sweet treat! These can be made with regular cereal as well.
Provided by MrsFisher0729
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Place cereal in a large heatproof bowl.
- Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
- Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.
Nutrition Facts : Calories 365 calories, Carbohydrate 56.4 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 9 g, Sodium 447.4 mg, Sugar 30.8 g
CARAMEL ICE CREAM
This elegant caramel ice cream recipe comes from chef Pierre Schaedelin of Benoit in New York City. Also try:Caramel Souffle
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Place turbinado sugar in a medium heavy-bottomed saucepan. Add 1/4 cup water and stir to combine. Place over high heat and cook, until sugar is dissolved and mixture becomes a very dark caramel color, about 10 minutes.
- Slowly whisk in milk, taking care as caramel may bubble and splatter. Place over medium-high heat and cook, whisking, until mixture is well combined. Remove from heat; set aside.
- In a large bowl, whisk together egg yolks and granulated sugar until well combined. Add half of the caramel mixture to the egg yolk mixture; whisk to combine. Return egg mixture to saucepan and whisk to combine. Place saucepan over medium-high heat and cook, whisking occasionally, until mixture is thickened, about 10 minutes.
- Meanwhile, set a medium bowl in an ice-water bath; set a fine-mesh sieve over bowl. When ice cream mixture has thickened, strain and let cool completely.
- When mixture is cooled, transfer to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and keep frozen up to 1 week.
CARAMEL APPLE DIP
Luscious caramel apples aren't forbidden fruit when you fix them the way Tami Escher of Dumont, Minnesota does. Folks will never know they're eating lighter when they dip apple slices into this warm, yummy caramel-flavored dip!
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine cream cheese and ice cream topping until blended. Add marshmallow creme; mix until blended., Microwave, uncovered, on 50% power for 1 minute; stir. Microwave 30-60 seconds longer, stirring every 15 seconds or until warm. Transfer to a serving dish. Serve immediately with apple slices.,
Nutrition Facts : Calories 102 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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- Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with ice water; set aside. Sprinkle a thin even layer of sugar into a large heavy saucepan. Cook undisturbed over medium heat until mostly melted, about 4 minutes. Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so. Repeat until you’ve used 1¼ cups sugar and it’s mostly melted (there may be some undissolved clumps), 6–8 minutes. Continue cooking, swirling saucepan (do not stir), until caramel is very fluid and has turned dark amber, about 5 minutes. Remove from heat and, adding gradually, stir in heavy cream. Caramel will seize, but don’t worry. Place saucepan over low heat and stir until any hardened caramel is dissolved. Stir in vanilla and salt; set aside.
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