Indulge in a delectable journey with Grandpa Roy's Caramel Ice Cream, a classic dessert with a rich, creamy texture and an explosion of caramel flavor. This timeless recipe has been passed down through generations, capturing the hearts of ice cream enthusiasts worldwide. Embark on a culinary adventure as we delve into the secrets behind this iconic treat, with step-by-step instructions and expert tips to guide you along the way. Discover the art of crafting the perfect caramel sauce, the key to achieving that velvety smooth texture, and the secrets to creating a well-balanced flavor profile. Whether you prefer a traditional approach using a stovetop or the convenience of a microwave, we've got you covered. This comprehensive guide also includes variations to suit every palate, from a salted caramel swirl to a decadent chocolate caramel combination. Prepare to tantalize your taste buds with a truly unforgettable homemade ice cream experience.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDPA ROY'S CARAMEL ICE CREAM
Provided by Matthew London
Yield Makes 1 1/2 pints
Number Of Ingredients 9
Steps:
- Cook sugar and salt in a dry 4- to 5-quart heavy pot over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a long-handled wooden spoon, until sugar is melted into a deep golden caramel, 10 to 12 minutes.
- Carefully pour in cream (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved. Whisk in milk and return just to a boil, then remove from heat.
- Whisk together yolks and corn syrup in a large bowl until smooth, then add half of hot caramel cream in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to caramel cream in pot, whisking, then cook over low heat, stirring constantly with wooden spoon, until mixture is thickened and thermometer registers 170 to 175°F, about 3 minutes.
- Immediately pour caramel custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice and cold water. Cool to room temperature, stirring occasionally, about 20 minutes.
- Remove custard from ice bath and chill, covered, until cold, about 1 hour. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours.
- Sprinkle scoops of ice cream with sea salt if desired.
CARAMEL ICE CREAM
Steps:
- Caramel: In a small, heavy saucepan combine the sugar and the water. Be sure all sugar granules are washed down from pot sides (you can use a pastry brush dipped in water to brush down the sides). Cook over moderate heat, swirling the pan occasionally, until color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. When it is a deep golden color, plunge the bottom of the pot into cold water to immediately stop the cooking (otherwise the heat of the caramel will keep it cooking long after you remove it from the heat, and it could burn). Immediately and with great care, pour the hot caramel onto a large sheet of greased parchment paper on top of a baking sheet. Set aside until cool, then crack into 1/2inch pieces.
- Ice cream: Combine cream and half-and-half in a medium, heavy saucepan. Bring to a boil.
- In a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Pour in the boiling liquid and stir until combined. Stir in the vanilla. Strain into a large container and refrigerate until cold, or place in a bowl nested in a larger bowl of iced water and stir occasionally until cold. Stir in the Crema. Pour into an ice cream maker and process according to the manufacturers instructions. When ice cream is done, fold in the reserved caramel pieces. Store in freezer 1 to 2 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
CARAMEL ICE CREAM
If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g
Tips:
- For a richer flavor, use a combination of heavy cream and whole milk.
- To make sure the caramel is smooth, stir it constantly while it's cooking.
- If you don't have a candy thermometer, you can check the caramel by dropping a small amount into a glass of cold water. If it forms a soft ball, it's ready.
- Be careful not to overcook the caramel, or it will become too hard.
- For a creamier ice cream, chill the caramel mixture thoroughly before churning.
- If you don't have an ice cream maker, you can freeze the caramel mixture in a covered container and stir it every 30 minutes until it's frozen.
- Serve the ice cream immediately, or store it in the freezer for up to 2 weeks.
Conclusion:
Grandpa Roy's Caramel Ice Cream is a delicious and easy-to-make dessert that's perfect for any occasion. With its rich caramel flavor and creamy texture, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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