Sesame Ice Cream With Orange Blossom Caramel Recipes

Steps:

• In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

Steps:

• Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.
• Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!
• Add crunch garnish - such as granola, and/or crushed heath bar topping

Steps:

• Prepare a 1.5 quart ice cream maker according to the manufacturer's instructions. In a large bowl, whisk together the egg yolks and sugar; set aside. Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added. Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F. Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold. Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer's instructions. Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4-5 hours.

Steps:

• Caramel sauce Stir sugar, honey, salt and 1/4 cup water in small saucepan over medium heat until sugar dissolves. Increase heat and cook without stirring until mixture turns amber in color. Remove from heat, carefully stir in cream (mixture will bubble up). Can be made 1 week ahead. Cover and reheat. Ice cream Toast sesame seeds in large saucepan over med-low heat, stirring frequently until golden brown. Add cream, 1/2 and 1/2, and milk. Bring barely to a simmer, stirring often, over medium heat. Remove from heat , cover and let steep for 30 minutes. Strain through fine mesh sieve into med bowl pressing firmly to extract all liquid. Discard sesame seeds. Return cream mixture to same pan, add 1/2 cup sugar and salt. Bring barely to simmer over medium heat, dissolving sugar. Whisk in yolks with remaining 1/2 c sugar in medium bowl. Whisk constantly until custard is thick enough to just cook the back of spoon, 3-5 minutes. Strain through fine mesh sieve. Set bowl over a bowl of ice water, stir custard until cool. Cover chill overnight. R+Process custard in increase maker. Transfer to container, cover, and freeze up to 3 days.