hisk egg yolk mixture into cream and milk by small amounts
Mix all ingredients except caramel and ice cream.
Spread on cookie sheet and bake at 350\u00b0 for 15 to 20 minutes, stirring every 5 minutes until crumbly.
Sprinkle half of crumb mixture into bottom of a 13 x 9-inch pan.
Pour half of caramel topping over crumbs.
Spread softened ice cream over crumbs.
Add remaining crumbs and caramel topping.
Freeze until ready to serve.
To make the caramel filling, combine cream, brown sugar and butter in
In a small sauce pan over medium heat, melt butter.
Add brown sugar, cream and vanilla to sauce pan and whisk until combined.
With a wooden spoon, stir constanty over medium heat until bubbly and thickened (8-10 minutes). The mixture will bubble and foam. The caramel sauce is ready when it coats the back of your spoon and resembles the thickness of gravy as it drizzles. If you have a candy thermometer available, the temperature I look for is 250-275\u00b0F.
Remove from heat and allow to cool for 15 minutes.
For caramel sauce, heat cream. Add espresso and 1/2
ugar.
Boil without stirring until the caramel turns a golden
o make the ice cream, stir heavy cream, brown sugar, butter and
br>While the caramel is cooking, pour the cream into a saucepan
he pan so that the caramel doesn't burn. Stirring forms
crystals are felt when caramel is rubbed between fingers),
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
Combine whipping cream, condensed milk and vanilla in
hipping cream until stiff peaks form.
Fold in the caramel topping
ins. Add 1 cup caramel sauce, heavy cream and 1/2 tsp
ntil crisp.
Combine caramel sauce and cream in a small saucepan
Melt butter in heavy saucepan.
Add brown sugar and cook over low heat, stirring constantly, until sugar dissolves.
Do not boil. Remove from heat.
Stir in whipping cream.
Add powdered sugar and vanilla; beat at high speed until smooth.
Frost 1 (10-inch) cake.
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
Preheat the oven to 400*F. Halve and core the pears and place, cut sides face up in a shallow ovenproof dish. Brush with the butter and sprinkle with the sugar. Pour the juice into the dish and bake in the oven for 20-30 minutes until the pears are tender.
Put the caramels in a small saucepan with the cream and heat gently until smooth and creamy.
Transfer the pears to serving plates and spoon over the caramel sauce. Add a scoop of ice-cream to each serving and drizzle with nut brittle.
Preheat oven and baking sheet to 375\u00b0.
In a medium bowl, combine caramel pieces and flour.
Add apples, caramel topping and lemon juice.
Mix well.
Pour mixture into crust; top with pecans. Bake in preheated baking sheet for 40 to 45 minutes until crust has browned.
Serve warm topped with ice cream or cooled.
Cake:
Cream butter and sugar, then add