Caramel ice cream

Caramel ice cream is a gluten free and lacto ovo vegetarian recipe with 6 servings. For 72 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 32g of fat, and a total of 486 calories. It is perfect for Summer. It works best as a side dish, and is done in about 45 minutes. This recipe from Foodista requires vanillan extract, sugar, powdered sugar, and water. 11 person have tried and liked this recipe. With a spoonacular score of 14%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, {Skinny} Caramel Macchiato Ice Cream with Homemade Caramel Drizzle, and Caramel Ice Cream Sundae With Salty Peanut Caramel Sauce.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Heat sugar and cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally.
2. Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat.
3. Gradually stir in remaining cup water. Cool to room temperature and set aside.
4. Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar.
5. Stir in cream, salt and vanilla.
6. Add caramel mixture, gently stir until smooth.
7. Cover and chill for at least 4 hours or overnight.
8. Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
9. Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
10. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

 

Step by step:

1. Heat sugar and cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally.Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat.Gradually stir in remaining cup water. Cool to room temperature and set aside.Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar.Stir in cream, salt and vanilla.

2. Add caramel mixture, gently stir until smooth.Cover and chill for at least 4 hours or overnight.

3. Pour the mixture into an ice cream machine and churn until frozen.

4. Transfer to plastic container and place in the freezer for an hour before serving.Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

Nutrition Information:

covered percent of daily need

 

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