Best 11 Caramel Ice Cream Sauce Recipes

CARAMEL ICE CREAM SAUCE

Steps:

• In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

ORANGE CARAMEL ICE CREAM SAUCE

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.

ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
• Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.

PASTRY CRISPS WITH VANILLA ICE CREAM AND ORANGE CARAMEL SAUCE

Steps:

• On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
• While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.
• Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.

MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE

Steps:

• Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.

CARAMEL ICE CREAM SAUCE

Steps:

• Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
• Serve hot or cold over ice cream; refrigerate leftovers.

PUMPKIN PIE ICE CREAM WITH SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftover sauce; keep leftover ice cream frozen.

FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
• PLATING All dishes served family style.

MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL

Steps:

• In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
• Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
• Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
• Remove from heat and keep warm for serving over Sour Cream Ice Cream.

GRILLED BANANAS WITH ICE CREAM AND BOURBON-CARAMEL SAUCE

Steps:

• Combine brown sugar, cream, butter, and honey in heavy large saucepan. Scrape in vanilla seeds; add beans. Stir mixture over medium heat until sugar dissolves. Increase heat and bring to boil. Reduce heat to medium-low and boil gently until sauce coats spoon thickly and is reduced to 3 2/3 cups, stirring occasionally, about 25 minutes. Mix in bourbon. Prepare barbecue (medium-high heat). Cut unpeeled bananas in half lengthwise. Arrange, cut side up, on baking sheet. Brush cut sides with caramel sauce. Place bananas, still cut side up, on grill rack. Close barbecue; grill until peels are slightly charred and fruit is tender and beginning to come away from peel, about 4 minutes. Place 1 banana half, cut side up, on each plate. Top each with ice cream, warm caramel sauce, and pecans.

BAKED APPLES WITH CARAMEL SAUCE AND ICE CREAM - NUWAVE RECIPE - (4/5)

Steps:

• Place apple halves on a 4 inch rack. Sprinkle with cinnamon and sugar. Bake on power level HI for 4-6 minutes, let cool for 5 minutes. Place the apples on ice cream and top with caramel sauce and whip cream. Enjoy! Tips: If you remove skins, top with sugar and cinnamon and bake for 12-14 minutes on power level HI on a 1 inch rack. Mash apples for a great chunky applesauce.