Saturday, December 12, 2009

Homemade Caramel Sauce & a Delish Ice Cream Pie

Pin It

This is great for gift giving. Put a cute tag on the jar.
Homemade Caramel Sauce
1-1/4 C sugar
1/3 C water
3/4 C whipping Cream
1/3 C butter, cut into pieces
1/2 tsp vanilla extract
Combine water and sugar in large saucepan; cook over medium-low heat, stirring often, until sugar dissolves.
Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down the sides of an with a wet pastry brush and swirling pan (about 8 minutes). (Swirling pan, instead of stirring promotes even cooking)
Gradually add cream (sauce will boil vigorously)
Add butter, stir gently until smooth.
Remove from heat and stir in vanilla.
Yield: 1-3/4 Cups
Mile-High Turtle Ice Cream Pie
2 cups chocolate chip cookie crumbs (about 40 cookies)
1/4 C butter melted and cooled
2 pints dulce de leche ice cream, softened and divided (Haagen Daz)
1 C homemade caramel sauce
1-1/2 C chopped pecans, toasted and divided
1 pint chocolate ice cream softened
1-7 ounce can sweetened whipped cream (redi whip)
3/4 C homemade caramel sauce
Combine crumbs and melted butter in a bowl. Press crumbs into bottom of a 9 x 3 spring form pan. Bake at 325 for 10 mins. Cool completely.
Spoon 1 pint of dulce de leche ice cream onto cooled crust, and spread evenly. Drizzle 1/3 c homemade caramel sauce over ice cream and sprinkle with 3/4 c chopped pecans. Freeze 15 minutes or until ice cream is almost firm.
Repeat procedure with chocolate ice cream, 1/3 c caramel sauce, and remaining pecans, freeze until almos firm.
Top with remaining dulce de leche ice cream and 1/3 cup caramel sauce. Cover and freeze 6 hours or up to 2 weeks in advance.
Before serving, remov sides and bottom of pan and transfer pie to a serving platter. Top with sweetened whipped cream.
Place 3/4 c homemade caramel sauce in mocrowave-safe bowl and microwave on high for 1-minute or until warm.
Drizzle 1 T sauce over each serving.
Yield: 12 servings

No comments: