Caramel Corn Mascarpone Ice Cream Sundaes

Caramel Corn Mascarpone Ice Cream Sundaes

prep time

minutes
cook time

minute
servings
4
sundaes

Ingredients




















Cooking Instructions

For ice cream:


1

Place egg yolks and 3/4 cup sugar in medium bowl. Using hand-held mixer, beat egg yolks and sugar on medium-high speed until pale and fluffy, about 3 minutes.


2

In saucepan, combine milk and heavy cream with remaining 2 tablespoons sugar and bring mixture to simmer. Remove from heat and slowly beat into egg yolk mixture at low mixer speed. Return custard to saucepan. Cook over medium low heat, stirring constantly with wooden spoon, until mixture is thick enough to coat back of metal spoon, about 5 minutes. Do not let custard boil.


3

Remove custard from heat and stir in vanilla seeds, vanilla extract, salt and mascarpone until smooth and melted. Transfer custard to bowl, cover and refrigerate 1 to 2 hours or until chilled.


4

Pour custard into ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, at least 4 hours, preferably overnight.


For caramel corn:


1

Heat oven to 250°F. Grease baking sheet or line with silicone mat. Mix popcorn and peanuts in large bowl.


2

In medium saucepan, combine brown sugar, corn syrup, butter and salt. Bring mixture to low boil, stirring constantly with whisk to melt sugar and fully combine all ingredients. Continue to whisk mixture 3 to 4 minutes. Remove caramel from heat and slowly stir in vanilla. Working quickly, pour 3/4 of caramel mixture over popcorn and peanuts. Toss well to coat. Place on prepared baking sheet. Reserve remaining caramel for serving.


3

Bake caramel corn 45 to 60 minutes, stirring every 10 to 15 minutes and scooping any caramel from the bottom of baking sheet back onto popcorn to coat thoroughly. Once popcorn has reached desired texture, turn out in single layer onto parchment or wax paper and cool fully.


For Sundaes:


1

Divide ice cream among 4 bowls. Drizzle each with remaining caramel sauce and warm hot fudge sauce. Top with popcorn and dollop of whipped cream, if desired.


Ingredients




















Cooking Instructions

For ice cream:


1

Place egg yolks and 3/4 cup sugar in medium bowl. Using hand-held mixer, beat egg yolks and sugar on medium-high speed until pale and fluffy, about 3 minutes.


2

In saucepan, combine milk and heavy cream with remaining 2 tablespoons sugar and bring mixture to simmer. Remove from heat and slowly beat into egg yolk mixture at low mixer speed. Return custard to saucepan. Cook over medium low heat, stirring constantly with wooden spoon, until mixture is thick enough to coat back of metal spoon, about 5 minutes. Do not let custard boil.


3

Remove custard from heat and stir in vanilla seeds, vanilla extract, salt and mascarpone until smooth and melted. Transfer custard to bowl, cover and refrigerate 1 to 2 hours or until chilled.


4

Pour custard into ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, at least 4 hours, preferably overnight.


For caramel corn:


1

Heat oven to 250°F. Grease baking sheet or line with silicone mat. Mix popcorn and peanuts in large bowl.


2

In medium saucepan, combine brown sugar, corn syrup, butter and salt. Bring mixture to low boil, stirring constantly with whisk to melt sugar and fully combine all ingredients. Continue to whisk mixture 3 to 4 minutes. Remove caramel from heat and slowly stir in vanilla. Working quickly, pour 3/4 of caramel mixture over popcorn and peanuts. Toss well to coat. Place on prepared baking sheet. Reserve remaining caramel for serving.


3

Bake caramel corn 45 to 60 minutes, stirring every 10 to 15 minutes and scooping any caramel from the bottom of baking sheet back onto popcorn to coat thoroughly. Once popcorn has reached desired texture, turn out in single layer onto parchment or wax paper and cool fully.


For Sundaes:


1

Divide ice cream among 4 bowls. Drizzle each with remaining caramel sauce and warm hot fudge sauce. Top with popcorn and dollop of whipped cream, if desired.


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