Thursday, August 15, 2019

No-Churn Ice Cream with Browned Butter Caramel Sauce

"Recent studies have shown that creative activities, such as baking, help people feel more relaxed and happier in their everyday lives.  But in order to benefit from the mindful nature of baking, basic techniques must first be mastered." 

 With the help of Nielsen-Massey products, I'm excited to introduce you to Better Your Bake” technique-based videos, tips and tools to help home bakers learn and master the basics of baking.  Now through September, Nielsen-Massey is releasing new videos highlighting various baking techniques that, when mastered, will help you reach baking bliss.

To participate, I was invited to share a recipe inspired by a “Better Your Bake” tip. 

 Cooking with quality ingredients makes such a difference.  Nielsen-Massey has been crafting the world’s finest pure and natural vanilla products since 1907.  Although vanilla remains at the heart and soul of Nielsen-Massey, they also make a variety of other types of extracts, pastes, powders and sugars.

Homemade ice cream tastes best and once you've had homemade caramel sauce, you will never want the stuff in a jar again!  Made with Ugandan Pure Vanilla Extract, it adds a rich, smooth flavor.  So easy and delicious!  This vanilla is versatile, making it an excellent all-purpose staple for a range of baking and cooking applications.  It pairs especially well with chocolate, caramel and citrus dishes.

In the heat of summer, this recipe will help you cool off.


1/4 tsp salt
 2 tsp Ugandan Pure Vanilla Extract
 1 14-ounce can sweetened condensed milk
 3 cups heavy whipping cream


Add ingredients to a food processor and blend until combined.  
Pour mixture into a freezer-safe container and set aside.

Next, to make Browned Butter Caramel Sauce.  If you're unfamiliar with how to brown butter, watch a short video to learn the best way.


1 cup granulated sugar
 4 tablespoons salted butter
 1/2 cup heavy whipping cream
 1 tsp Ugandan Pure Vanilla Extract


Brown butter in a saucepan, watching closely.  Remove from heat and add sugar to the pan, stir until melted. Add cream and slowly whisk. Add vanilla and keep whisking. Simmer for 1-3 minutes on low heat, whisking often.  The sauce will thicken as it cools.  Gently fold caramel sauce (according to your taste) into ice cream mixture and freeze until firm.

*This post was made possible through a partnership with Nielsen-Massey.  All opinions expressed are my own.

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