Coffee-Caramel Ice Cream Pie
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 pints
Coffee Ice Cream (slightly softened)1.25 cups
Light Brown Sugar (firmly packed)2 cup
Light Corn Syrup2 cup
Whipping Cream1 tsp
SaltDirections:
1
Spread melted chocolate over bottom of crust
2
Freeze until set, about 5 minutes
3
Spoon ice cream into crust; smooth top
4
Freeze until very firm, about 4 hours
5
(Can be prepared 4 days ahead
6
) Serve pie with Hot Caramel Sauce
7
Spread melted chocolate over bottom of crust
8
Freeze until set, about 5 minutes
9
Spoon ice cream into crust; smooth top
10
Freeze until very firm, about 4 hours
11
(Can be prepared 4 days ahead
12
) Serve pie with Hot Caramel Sauce
13
To make Hot Caramel Sauce: Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan
14
Stir over low heat until sugar dissolves, about 4 minutes
15
Increase heat to medium-high
16
Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes
17
Cool slightly
18
(Can be prepared 1 day ahead
19
Cover and refrigerate
20
Reheat over low heat, stirring constantly
21
) Makes about 2 cups
22
Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan
23
Stir over low heat until sugar dissolves, about 4 minutes
24
Increase heat to medium-high
25
Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes
26
Cool slightly
27
(Can be prepared 1 day ahead
28
Cover and refrigerate
29
Reheat over low heat, stirring constantly
30
) Makes about 2 cups