Triple Caramel Pecan Rolo Ice Cream

Triple Caramel Pecan Rolo Ice Cream is a main course that serves 1. One serving contains 1332 calories, 15g of protein, and 86g of fat. For $3.08 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 682 people were impressed by this recipe. This recipe from Chocolate Moosey requires caramel sauce, pecans, vanillan extract, and cream cheese. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Summer. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. Pecan Caramel Ice Cream, Caramel Pecan Ice Cream Dessert, and Pecan-Caramel Crunch Ice Cream are very similar to this recipe.

Servings: 1

 

Ingredients:

2 tablespoons caramel sauce (homemade or store bought)

1 tablespoon corn syrup

2 teaspoons cornstarch

1 ounce cream cheese, softened

1/3 cup granulated sugar

1/2 cup heavy whipping cream

1 cup + 1 tablespoon milk

1/3 cup pecans, chopped

1/4 teaspoon sea salt

1 teaspoon vanilla extract

1/3 cup Rolos, unwrapped and chopped*

Equipment:

measuring cup

sauce pan

spatula

bowl

frying pan

whisk

Cooking instruction summary:

In a small bowl, mix together the cornstarch and 1 tablespoon milk to make a slurry.In a measuring cup, mix together the heavy cream and corn syrup.Fill a large bowl with ice and make a water bath. Put a smaller bowl inside the bath.Before starting the caramel, ensure there are no distractions in the kitchen and that there is a clear path to a sink with cold water. Caramel can be dangerous, so it needs your undivided attention. In a heavy saucepan, heat the sugar. Do not stir until the middle starts to turn brown and the edges are still white. Use a heatproof spatula to bring the white edges to the center. Continue stirring and pushing around until all of the sugar is an amber color (don't let it get too dark). Remove from the heat and very carefully pour in some of the heavy cream. It will spit so be careful. Finish pouring in the cream (if it hardens, put back over the heat and keep stirring until it's smooth again).Return the pan to the heat. Add the remaining 1 cup milk and bring to a boil. Boil for 4 minutes. Whisk in the cornstarch slurry. Boil 1 minute or until it slightly thickens. Remove from the heat then stir in the cream cheese and salt until melted. Stir in the vanilla.Strain the ice cream mixture into the bowl that's sitting in the water bath. Bring to room temperature.Freeze the ice cream according to your machine. If making by hand, chill in the refrigerator then transfer to the freezer. Whisk every 30-45 minutes to break up any ice crystals.When the ice cream is a few minutes from being done, add the caramel sauce, pecans and Rolo pieces.

 

Step by step:


1. In a small bowl, mix together the cornstarch and 1 tablespoon milk to make a slurry.In a measuring cup, mix together the heavy cream and corn syrup.Fill a large bowl with ice and make a water bath. Put a smaller bowl inside the bath.Before starting the caramel, ensure there are no distractions in the kitchen and that there is a clear path to a sink with cold water. Caramel can be dangerous, so it needs your undivided attention. In a heavy saucepan, heat the sugar. Do not stir until the middle starts to turn brown and the edges are still white. Use a heatproof spatula to bring the white edges to the center. Continue stirring and pushing around until all of the sugar is an amber color (don't let it get too dark).

2. Remove from the heat and very carefully pour in some of the heavy cream. It will spit so be careful. Finish pouring in the cream (if it hardens, put back over the heat and keep stirring until it's smooth again).Return the pan to the heat.

3. Add the remaining 1 cup milk and bring to a boil. Boil for 4 minutes.

4. Whisk in the cornstarch slurry. Boil 1 minute or until it slightly thickens.

5. Remove from the heat then stir in the cream cheese and salt until melted. Stir in the vanilla.Strain the ice cream mixture into the bowl that's sitting in the water bath. Bring to room temperature.Freeze the ice cream according to your machine. If making by hand, chill in the refrigerator then transfer to the freezer.

6. Whisk every 30-45 minutes to break up any ice crystals.When the ice cream is a few minutes from being done, add the caramel sauce, pecans and Rolo pieces.


Nutrition Information:

Quickview
1332k Calories
15g Protein
85g Total Fat
134g Carbs
10% Health Score
Limit These
Calories
1332k
67%

Fat
85g
132%

  Saturated Fat
39g
247%

Carbohydrates
134g
45%

  Sugar
98g
110%

Cholesterol
219mg
73%

Sodium
977mg
42%

Alcohol
1g
8%

Get Enough Of These
Protein
15g
31%

Manganese
1mg
77%

Vitamin A
2579IU
52%

Calcium
429mg
43%

Phosphorus
419mg
42%

Vitamin B2
0.68mg
40%

Vitamin D
4µg
28%

Vitamin B1
0.38mg
25%

Copper
0.49mg
24%

Vitamin B12
1µg
24%

Zinc
3mg
20%

Magnesium
78mg
20%

Potassium
627mg
18%

Selenium
12µg
17%

Vitamin B5
1mg
17%

Fiber
3g
14%

Vitamin E
1mg
13%

Vitamin B6
0.2mg
10%

Folate
28µg
7%

Iron
1mg
7%

Vitamin K
6µg
6%

Vitamin B3
0.72mg
4%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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