CARAMEL SWIRL CHOCOLATE ICE CREAM DESSERT
Make and share this Caramel Swirl Chocolate Ice Cream Dessert recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 6h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine whipping cream, condensed milk and vanilla in a large bowl or the bowl of your stand mixer. Whip together until medium peaks form. Add in the chopped chocolate and gently fold it in until evenly distributed.
- You can use your favorite caramel recipe or store-bought caramel. If using rum, pour it into the caramel and mix together until fully combined.
- Add half of your ice cream mixture into a freezer-safe container. Drizzle half of the caramel over top and using a knife, swirl it through the ice cream. Pour the other half of the ice cream mixture over top and drizzle the remaining caramel over top. Again, use a knife to swirl it through the ice cream.
- Place in the freezer for at least 6 hours until firm. Remove from the freezer for about 10 minutes so that it softens enough to scoop.
Nutrition Facts : Calories 651, Fat 48.2, SaturatedFat 30, Cholesterol 158.5, Sodium 173.2, Carbohydrate 51.5, Fiber 1.9, Sugar 36.5, Protein 8.9
CARAMEL SWIRL ICE CREAM
Make and share this Caramel Swirl Ice Cream recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 20m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
- Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
- Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
- Remove from heat, add a dash of salt, and let cool.
- Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
- In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
- In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
- Gradually whisk the hot cream into the egg yolks.
- Pour the custard back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
- DO NOT BOIL.
- Immediately strain the custard into a large heatproof bowl and set aside.
- In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
- Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
- Stir until smooth.
- Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
- Stir in vanilla.
- Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
- Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
- Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
- Spoon 1/3 of the ice cream into a chilled container.
- Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
- Top with a layer of ice cream.
- Continue layering, ending with caramel.
- Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
- Cover and freeze for atleast 3 hours or up to 2 days.
Nutrition Facts : Calories 2579, Fat 151.8, SaturatedFat 89.8, Cholesterol 1234.1, Sodium 283.3, Carbohydrate 290.2, Sugar 267.2, Protein 25.7
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