Caramel ice-cream with apricots recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream

Home-made ice creams are rich and creamy, and always a luscious treat. If you have an ice cream maker - see notes below.

8 people made this

IngredientsServes: 4

  • 250ml full-fat milk
  • 3 egg yolks
  • 150g caster sugar
  • 100ml single cream
  • 25g unsalted butter
  • 16 ready-to-eat dried apricots, halved
  • 2 tbsp caster sugar
  • juice of 1/2 lemon

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Heat the milk in a saucepan over a low heat until almost boiling, then remove from the heat, cover and set aside. Whisk the egg yolks with 50g of the sugar in a large bowl until the mixture is pale and frothy.
  2. In another saucepan, dissolve the remaining 100g of sugar for the ice-cream with 4 tbsp of water over a low heat. Bring to the boil, then cook over a high heat for 2–3 minutes, stirring occasionally, until the syrup turns a deep golden caramel. Remove the pan from the heat and carefully stir in the cream.
  3. Pour the caramel cream into the hot milk, then gradually whisk this mixture into the egg yolks. Return to the pan and cook gently, stirring constantly with a wooden spoon until the custard coats the spoon, taking care that the mixture does not boil.
  4. Remove the pan from the heat and plunge the base into a bowl of cold water to cool quickly. Pour the mixture into a plastic container and place it in the freezer. Remove and whisk after 2 hours, refreeze, then repeat whisking a second time. Freeze again until completely frozen.
  5. Just before serving, melt the butter in a frying pan. Add the apricots and sprinkle with the sugar. Heat gently for 5 minutes, turning halfway through, until the apricots are glazed with the buttery syrup. Pour over the lemon juice.
  6. Scoop the ice-cream into serving dishes and spoon over some of the warm apricots and syrup.


If you have an ice-cream machine, pour the mixture into the machine in step 4, and churn according to the manufacturer's instructions until thick and slushy. Put into a plastic container and freeze for several hours until firm. * To use up the egg whites, you could make meringues. Allow 50g caster sugar to each egg white. Whisk the egg whites until stiff, add a little of the sugar, whisk, then continue adding sugar and whisking until two-thirds of the sugar has been used. Fold in the remainder. Spoon or pipe the meringue onto baking sheets lined with baking paper. Bake for 1 hour in a preheated oven at 140°C (gas 1).

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I made this today but without the apricots. It was my first attemt at icecream and it has turned out perfect. Easy to follow instructions and a great taste. Great receipe and will definately make again.-24 May 2013

Upside-Down Caramel Apricot Tart

Apricots are finally, FINALLY here and it’s time to rejoice! To celebrate, I made an upside-down caramel apricot tart. Trust me, it’s worth the wait.

The base of the dish is a dark caramel that’s laced with flakey sea salt. The sweet, juicy apricots totally soak up the sauce — it’s heaven! But the cake batter might be the star of the show. What's the best part? This is the only “upside-down” recipe you’ll need!! You can just replace the apricots with whatever fruit is seasonally appropriate and you’ll always have an impressive go-to dessert on hand.

Make sure to pick up apricots the next time you’re at the store because they’re only here for a short time. Pair the tart with fresh whipped cream or ice cream (vanilla? cinnamon? almond?!) and hold on tightly to the plate because I swear your family will try to steal this away. Don’t let them!


  • #Pudding#
  • Lemon rind – 1 teaspoon. (Grated)
  • Dried apricots – 200 grams. (You have to chop them)
  • Vanilla essence – 1 teaspoon.
  • Bicarbonate of soda – 1 1/2 teaspoon.
  • Unsalted butter – 100 grams. (Softened)
  • Caster sugar – 225 grams. (Unrefined)
  • Eggs - 3 nos. (They need to beaten in a light way)
  • Self raising flour – 225 grams.
  • Ground almonds - 4 tablespoons.
  • #Sauce#
  • Orange zest (Grated)
  • Unsalted butter – 150 grams (Cubed)
  • Cream – 250 ml.
  • Light brown sugar (Unrefined) – 150 grams.
  • Pecans and apricots (Chopped) – For topping purposes.

    1. Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
    2. Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
    3. Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.

    Great recipe! I have been making bread pudding for years but I never thought to use croissants or dried fruit. It came out so tasty. I used Bella Viva Dried Apricots. They even came pre-diced!

    Made this again for another dinner party. Everyone practically licked their plates--even the one person who supposedly does not like apricots! Made the caramel sauce from the "Pumpkin Bread Pudding" recipe--very easy and yummy. Also dipped extra dried apricots in melted dark chocolate, chilled them and served with a bit of whipped cream on each slice of bread pudding! Fabulous. Make sure you use the dark orange dried apricots--NOT the plump , very pale ones.

    For those looking for the original caramel sauce that was printed with this recipe from The Winchester Country Inn, you can find it by searching for "caramel sauce" with a January 2000 date. it has no apple cider in it.

    I made this recipe with egg bread (challah), extra apricots and half-and- half instead of 1/2 of the whipping cream. It's very tasty.

    Great recipe. I am not a big fan of bread pudding but this one was incredible. Easy to make. Would make it again for sure.

    This is the best dessert - one of my favourites . . . it never dissapoints and my guests can never have enough of it. Heaven in a baking dish.

    In a word: Fabulous!! Pay no attention to the review from West Vancouver, BC. We follow this recipe to the "T" and do not change a thing. Inexpensive grand marnier is satisfactory don't waste the good stuff! Great for a crowd and nice that it can be put together the night before to be baked the next day. (recipe can be halved) The caramel sauce recipe is NOT the orginal recipe attached to his bread pudding.

    Cheater recipe. My family and I only had one serving each then it sat in the fridge until we had to throw it out. Makes a huge amount but is uninteresting.

    I love this recvipe as do all my guests. I do change thingsthough. I use half and half instead of whip. creacm, I leve out the 1/4 C. of water, I use more than a cup of apricots, I use the caramel sauce recipe for pumpkin bread pudding. I use french bread and don't take off the crusts--I like the crusts!

    I made this dish for a family Christmas Party and everyone loved it. I had doubled the recipe so there was enough left over for friends -- everyone raved about it. Easy to make, but very rich and elegant -- I'll be making it again for a visiting friend who had heard about it "through the grapevine" and can't wait to try it. Think I'll include some toasted almonds this time around as well as some fresh whipped cream along with the carmel sauce.

    Fabulous!! Made it for 2 dinner parties in a row--everyone raved. Thanks to the reader who said the caramel sauce in the recipe is the wrong one. I went looking for the right one and found it. Just do a search on caramel sauces. Interestingly, it saves in my recipe box as caramel-apple cider sauce, even though it contains no apple cider. Think they've screwed up the link somehow. Other than that, it is truly wonderful, and with the right caramel sauce, divine. By the way, had a little of the custard left over (dish too small) the second time, so just baked it (without bread) in water like a flan. Fabulously smooth and creamy with that Gran Marnier flavor.

    I've made this recipe several times, to rave reviews. I modified it a bit by adding dried cherries as well as the apricots--and that was before the other Bon Appetit recipe for apricot bread pudding with dried cherries was published. It looks festive during the holidays with that addition and it adds a bit of tartness to the recipe. One note, the cider caramel sauce that is published with the web version of this recipe is not the same as the one that was in the January 2000 issue of the magazine. A friend of mine tried this one and said it was weird. Cider and carmel are a good combo, obviously, but over apricots and croissants. I use the caramel sauce that's in the magazine and its wonderful.

    The bread pudding haters were WOWED by this. I just used a jar of hot caramel sauce. Made the bread pudding early in the day and stuck it back in the oven (turned off) when I took the dinner out. It was nice and warm by dessert time. microwaved the Kraft caramel and put it on top when serving. To die for. making it again next week for a Christmas party.

    I followed this recipe exactly as written. I must admit I am not very fond of bread pudding, but neither was the person who requested the recipe from the restaurant, so I thought I would give it a try. This recipe was too eggy and oily for me. It did not make me change my mind about bread pudding.

    You must try this. it really is scrumptious. For a striking presentation I used a glass to cut out circles from the pudding and placed one on each plate. Then took a small container of haagen das vanilla bean, laid it on its side and sliced through the container to create 4 round pieces of ice cream. One round of the ice cream on each pudding circle. with the warm sauce poured over. really nice. All my guests loved it. One extra note. on one occasion I tried melting caramels I had on hand in lieu of making the sauce. big mistake. upon hitting the ice cream the caramel hardened to a crisp. not good, my friend.

    I've made this recipe 4 times throughout the year since it came out in Jan. 2000. Everyone raves about it and begs me to make it again. It's a given for New Year's Day dinner. I don't have ready made croissants at our grocery store (I'm in Northern Michigan) so I used the canned variety(3cans)--they were fine. Excellent all the way. This review comes from Florida right now since I leave those terrible, Northern Michigan winters!

    I made this and brought it to work. It was so good, the next time I had to make two trays so there would be enough! As soon as everyone smelled it heating in the kitchen they came running. Lots of people said it was better then any other bread pudding theyɽ ever tasted! I agree.

    I thought this was yummy. I didn't have Grand Marnier so I substituted something my neighbor had. Nassau Royale Liqueur. When I make this again, I will use GM but even with the substitution it was still really good and EASY. I used the caramel sauce that goes with the Brownie ice cream sandwiches.

    Delicious! I will try it without the water bath next time since I like a little crispier texture. I used Apricot Brandy and thought it was fabulous.

    The person who made it cut down on the amount of liqueur she added and it was a little rich. I think the liqueur is necessary to round out the flavors. The achohol cooks out so that it not a problem. This is a marvelous bread pudding recipe even to a transplanted Southerner!

    A Cook from Phoenix on 03/24/00 A friend made this for our monthly cooking class. It was the HIT of the day. It was sooo good that we're having it as our dessert dish for our end of the yr. picnic!! My friend didn't know whether to use lg. or sm. croissants. She used 4 1/2 lg. ones. Also substituded 3/4 c. Triple Sec and jarred caramel sauce. The results were wonderful! A truly delicious, easy, comfort food dessert.

    I work at a restaurant and I made this for one of our desserts. Both the Executive and Sous chefs said that it was impossible to make bread pudding with croissants. Not only did I love proving them wrong, but now they are spoiled and want all bread puddings to have this flavor & texture.

    I made this for a dinner party, my husband said it was the best desert I had ever made. I took the left overs to work and my colleagues keep asking when I will make it again.I, myself am not a desert person, and I even loved it.

    The recipe itself is very easy and the addition of the apricots gives an otherwise ordinary dessert staple a refreshing twist!

    This recipe is one of the easiest I've ever made, and everyone who tasted it thought it was wonderful. My only suggestion is to decrease the Grand Marnier (I used Triple Sec) the apricots fight a losing battle with the strong orange flavor.

    I&rsquove always had a romance with apricots since I was about six years old. If a young child ever knew the feeling of love and obsession, it was me and a hidden apricot tree in Reno, Nevada back in the 70&rsquos. Those memories of racing heart beats, sweaty palms and nervous butterflies-in-the-stomach feelings are still so clear to me after all these years.

    Almost every weekend, my parents would head to their friends house for weekly dinner parties. I don&rsquot remember much of the hosts nor their nourishing dinner gatherings. Mom and Dad would always reminisce about how much they loved these friends and their loving hospitality. But what I did remember, clearly, was a lonely apricot tree that grew at the back of their mobile home.

    This mobile home park was rather bare bones. It was in the middle of the dry, desert shrub community of Reno, specifically Carson City, Nevada. If any of you have ever been to Carson City back in the 70&rsquos, you&rsquoll remember that aside from the bustling casino&rsquos of downtown Reno, Carson city inherited all the dry hills, tumble weed, dirt roads and mobile homes of the area. My family lived in one of those mobile homes and pretty much everyone we knew back then inhabited one of these &ldquocardboard houses&rdquo.

    What I loved most about these friends mobile home was the apricot tree that was dripping with fruit in late spring. My first encounter of the tree was when I chased a ball that my friend kicked behind the mobile home. The branches dotted with small orange fruit was so striking against the hot, dry evenings. The velvety skin was something I had never experienced before.

    I remember being so taken by a tree with edible fruit that I completely forgot about the ball that I was to retrieve. My arms reached for the lower branches and the ripe apricots literally fell off the branches to the most delicate touch. The warm, soft, sweet fruit was such a surprise and I kept stuffing my mouth till I couldn&rsquot eat anymore.

    I brought in a handful of the fruit to my parents and asked what they were called. Even for them, it was the first time they&rsquod ever seen such fruit. The hosts didn&rsquot know what they were called in Vietnamese, but in English, they were called apricots.

    Ah, apricots. That&rsquos what they&rsquore called. My obsession and romance with them began.

    My visits to this mobile home was never the same for the following weeks. This tree was seriously my first childhood crush. I couldn&rsquot wait to get to the house and visit the tree, hug it&rsquos branches and reap the sweet gifts it saved for me.

    Even till this day, I can spot an apricot tree from a long distance away. The grown form, branching shape, leaves in both leafing and dormant stages can&rsquot pass my eyes. If it&rsquos in fruit, you can bet I can spot it a mile away. And every time I spy a fruiting apricot tree, I always remember my first love of that lonely apricot tree and dream that one day, I&rsquoll be able to grow one for myself.

    Until then, I&rsquoll continue to eat them as fresh as possible when the season arrives. But when I get an abundance of apricots, I enjoy poaching them with a touch of basil. The floral notes combined with the sweet apricots is intoxicating, especially on top of a scoop of soft vanilla ice cream.

    This poached apricot recipe is dedicated to that one apricot tree that changed the life of a 6 year old.

    Caramel Vanilla Bean Ice Cream

    • Author: Alaena Haber
    • Prep Time: :10
    • Total Time: :10
    • Yield: 2 to 4 1 x
    • Cuisine: dessert



    • 2 cups full-fat coconut milk
    • 1 cup mashed white sweet potato (bake, microwave or steam and then mash)
    • 3/4 cup Made in Nature Dried Apricots
    • 1 1/2 teaspoons Wild Foods Wild Vanilla Powder


    1. Combine coconut milk, sweet potato and Vanilla Powder in a high powered blender until very smooth.
    2. Place apricots in a microwave-safe bowl. Cover with water and microwave for 60 to 90 seconds until soft. Drain the water.
    3. Add apricots to the blender and blend until pureed and caramel color.
    4. Transfer mixture to ice cream maker and churn according to manufacturer’s directions. Turn ice cream maker off once ice cream is thick and creamy.


    I prefer my ice cream on the softer side when freshly churned. Note that homemade coconut milk hardens significantly in the freezer and requires longer thaw time than store-bought ice cream made with emulsifiers.

    Did you make this recipe?

    Share a photo and tag @grazedandenthused — we can't wait to see what you've made!

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    Vanilla Ice Cream with Mastic, Meringue, Caramel Almond Brittle and Dried Fruit (Cassata)

    Today I’m sharing Vanilla Ice Cream with Mastic, Meringue, Caramel Almond Brittle and Dried Fruit or an improved version of Cassata, an Italian ice cream flavor found on the streets of Syria.

    This is the perfect summertime treat. Vanilla ice cream is enhanced with textures of caramel almond brittle and chopped mini meringues. The mastic and crystallized ginger are a lovely combination with the vanilla, and dried cranberries and apricots are an added bonus.

    There’s this ice cream flavor found on the streets of Syria called Cassata, which is a traditional Sicilian dessert. Some versions are similar to Neapolitan ice cream, and others combine vanilla ice cream with dried fruit and nuts. My father-in-law says that most famous place in Aleppo for Cassata is Tony Stick, where they slice the ice cream and dip it in a thick dark chocolate coating. It sounds delicious to me, but it’s not really a favorite amongst the kids. According to my husband it’s the “worst thing in the world, they ruined vanilla ice cream.” My mom says, “It’s fine, but it has an unknown bitter taste.”

    This sweet frozen delight has a hint of Cassata but only way better. The varying textures and bursts of flavors are so addicting, I guarantee it’s going to become a summertime staple. The mastic in this is totally optional, but I really like the added dimension. It comes together super quickly by mixing your favorite vanilla ice cream with all the fillings. I’m sure it would also taste delicious with a dark chocolate sauce!

    I really hope you give this recipe a try! If you do, don’t forget to tag @omayahatassi and #omayahcooks on Instagram. Can’t wait to see your creations!


    Step 1

    Place a rack in middle of oven and preheat to 425°. Cook honey, sugar, salt, and 2 Tbsp. water in a small saucepan over medium-high heat, stirring occasionally, until caramel turns dark amber in color (because of the honey, it can be hard to tell when the color changes it should look like maple syrup). Remove caramel from heat and add butter and vinegar (be careful mixture will bubble up). Stir with a wooden spoon or heatproof rubber spatula to incorporate.

    Step 2

    Pour caramel into a 9"- or 10"-diameter cake, tart, or springform pan or skillet and swirl to evenly coat the bottom.

    Step 3

    Arrange apricots, cut side down, in pan, letting them overlap slightly if needed. (Depending on the pan you use, you may not need all of them.)

    Step 4

    Unfold pastry and gently roll out on a lightly floured surface just to soften the creases and corners. Prick pastry all over with a fork. Drape over pan, then, using kitchen shears, trim to make a circle that’s slightly larger than the circumference of the pan (remember, the dough will shrink as it bakes) and tuck into pan.

    Step 5

    Bake tart until pastry is puffed and just golden, 15–20 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and fruit juices are bubbling, 15–20 minutes longer. Transfer tart to a wire rack and let cool 10 minutes.

    Step 6

    Invert a large plate over the top of the pan. Using a dish towel or oven mitts, flip tart over onto plate. Carefully remove pan. Top tart with pistachios.

    Step 7

    Serve tart with whipped cream or ice cream if desired.

    Step 8

    Do Ahead: Tart can be baked 4 hours ahead. Leave in pan at room temperature. If caramel has set too firmly to release from pan, heat in a 375° oven 5 minutes to warm and loosen before turning out.

    Peachy Pancakes with Ice Cream and Salted Caramel recipe

    How to
    Put the sliced South African peaches or nectarines into a saucepan with the sugar, vanilla extract and 150ml water. Heat and simmer gently for 5-6 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.

    Heat a small pancake pan or heavy-based frying pan and add a few drops of oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether, adding a few drops of vegetable oil each time. Keep them in a warm place as you cook them.

    To make the salted caramel sauce, put the butter, muscovado sugar and syrup into a saucepan and heat gently until melted, then simmer for 1 minute. Remove from the heat and add the sea salt. Taste and check, adding a little more salt if needed. Serve the pancakes, topped with the peaches, scoops of ice cream and the salted caramel sauce.

Watch the video: Αποξηραμένα φρούτα και σταφίδα από την Ελίζα #MEchatzimike

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