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:
covered percent of daily need
