Tim Tam Caramel Ice Cream Recipes

Steps:

• Soften ice-cream in large bowl for about 40 minutes.
• Time will epend on weather but do not melt completely.
• Stir in chopped caramels and biscuits.
• Transfer to an airtight container.
• Freeze overnight.
• Serve with caramel sauce.

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:

• 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.

Steps:

• For the Vanilla Cake:.
• Mix flour, sugar, baking powder, powdered milk, and salt with a paddle attachment on stand mixer on low.
• Add water, vegetable oil, eggs and vanilla. Mix on medium speed until combined. Scrape in between mixing.
• Bake at 350F until cake bounces in the middle to touch and toothpick comes out clean.
• For the Swiss Buttercream:.
• Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.ka. double boiler).
• Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
• Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
• Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
• For the Caramel Spread:.
• In a saucepan, combine water, sugar, and salt over medium heat. Bring mixture to a simmer without stirring until syrup is lightly golden. Continue to cook for about 1 minute more until it is a medium golden color. Immediately add cream and turn the heat on low.
• Stir caramel with a heat-resistant spatula until it reaches 225°F (107°C) Stir in vanilla extract and cool to room temperature. Store in an airtight container. The sauce thickens as it cools.
• For the Ganache:.
• Place chocolate in a bowl.
• Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
• Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
• For the Assembly:.
• Start with a base of vanilla cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of ganache. Fill a piping bag with caramel and drizzle on top. Sprinkle crushed shortbread cookies on top.
• Place another layer of cake and repeat the process.
• Crumbcoat, chill and final coat your cake. Serve and enjoy.