Salty-sweet caramel and rich chocolate – what more could a person need? Make the sauce while the ice cream is chilling and freezing, then swirl it into the ice cream just before the final freezing.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Salted Caramel Sauce:
Method
Salted Caramel Sauce: In small deep saucepan over medium-high heat, stir sugar with water until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until deep amber, about 6 minutes.Averting face, add cream and salt; cook, stirring, until smooth and slightly thickened, about 2 minutes. Transfer to heatproof bowl; let stand (not in refrigerator) until at room temperature, about 1-1/2 hours.
To swirl, alternate layers of puréed or soft ice cream and caramel sauce in freezer container, swirling with tip of knife or skewer. Cover and freeze until firm, about 4 hours.
Nutritional facts Per 1/2 cup: about
- Fibre 2 g
- Sodium 192 mg
- Sugars 36 g
- Protein 5 g
- Calories 406.0
- Total fat 26 g
- Potassium 327 mg
- Cholesterol 82 mg
- Saturated fat 16 g
- Total carbohydrate 43 g
%RDI
- Iron 12.0
- Folate 2.0
- Calcium 11.0
- Vitamin A 22.0
