Caramel ice cream

Caramel ice cream

You can never have too many dessert recipes, so give Caramel ice cream a try. One portion of this dish contains roughly 6g of protein, 32g of fat, and a total of 481 calories. This recipe serves 6 and costs 72 cents per serving. It can be enjoyed any time, but it is especially good for Summer. This recipe from Foodista requires eggs, heavy cream, powdered sugar, and vanillan extract. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 11 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so excellent. Try No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, Caramel Ice Cream Sundae With Salty Peanut Caramel Sauce, and {Skinny} Caramel Macchiato Ice Cream with Homemade Caramel Drizzle for similar recipes.

4 eggs
1 cup red quinoa
2 cups heavy cream
1 cup red quinoa
½ cup powdered sugar
1 cup red quinoa
powdered sugar
Pinch of salt
1 cup red quinoa
table salt

1 cup sugar
1 cup red quinoa
1 tsp vanilla extract
1 cup red quinoa
vanilla extract
1 cup hot water
1 cup red quinoa


  • 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.
  • Step 2 : Add caramel mixture, gently stir until smooth.Cover and chill for at least 4 hours or overnight.
  • Step 3 : Pour the mixture into an ice cream machine and churn until frozen.
  • Step 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).
  • This recipe is vegetarian. Vegetarian