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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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For that wow factor, it's hard to top these extra-special treats. The homemade cranberry ice cream is served in edible cups and covered with a decadent caramel sauce. Ingredients:
3 cups heavy whipping cream |
1 cup sugar |
1 package (12 ounces) fresh cranberries |
1/4 cup water |
brandy snap cups: |
1/2 cup butter, cubed |
1/2 cup sugar |
1/3 cup molasses |
1 teaspoon grated orange peel |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon brandy extract |
caramel sauce: |
1/2 cup butter, cubed |
1/4 cup water |
1 cup sugar |
1 cup heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. In a large heavy saucepan, combine cream and sugar. Cook and stir over medium heat until sugar is dissolved; set aside. In a small saucepan, combine cranberries and water. Cook over medium heat until the berries pop, about 15 minutes.
2. Press cranberry mixture through a sieve; discard skins and seeds. In a large bowl, combine cranberry pulp and cream mixture. Cover and refrigerate until chilled.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
4. In a large saucepan, combine the butter, sugar, molasses, orange peel, cinnamon and ginger. Bring to a boil. Remove from the heat. Quickly whisk in flour and extract until smooth. Place pan over a pan of boiling water to hold mixture at a spoonable consistency.
5. Prepare only two brandy snap cups at a time. Spoon 1 tablespoon of molasses mixture onto opposite ends of a greased baking sheet, forming two circles. Bake at 300° for 10 minutes or until bubbly and deep golden brown. Cool on pan on wire rack for 2 minutes.
6. Quickly loosen one at a time, and place each over an inverted greased 8-oz. custard cup, carefully shaping to the custard cup. Cool for 5 minutes. Carefully remove from custard cups. Repeat five times.
7. For caramel sauce, combine butter and water in a heavy saucepan. Cook and stir over medium-low heat until butter is melted; add sugar. Cook and stir until sugar is dissolved. Bring to a boil without stirring over medium-high heat. Boil and stir for 4 minutes longer or until mixture turns deep amber. Remove from the heat. Carefully stir in cream and vanilla.
8. To assemble, serve cranberry ice cream in brandy snap cups. Drizzle with caramel sauce. Yield: 10 servings.
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