Servings: Makes 10 servings
2 (14-ounce) containers vanilla ice cream, softened and divided
1 cup Vanilla Bean Caramel (recipe follows)
Garnish: fresh mint, Vanilla Bean Caramel
1. Line an 8x4-inch loaf pan with plastic wrap. Spread 1 container of ice cream in bottom of pan. Spoon 1 cup caramel over ice cream. Top with remaining
container of ice cream. Cover tightly, and freeze until firm. Cut into slices, and serve immediately. Garnish with fresh mint and a drizzle of caramel,
Vanilla Bean Caramel
Makes 3½ cups
This sauce is wonderful drizzled over ice cream, stirred into coffee, or used in our icebox dessert.
2 (14-ounce) cans sweetened condensed milk
1 tablespoon vanilla bean paste*
¼cup heavy whipping cream
1. In the top of a double boiler, combine sweetened condensed milk and vanilla bean paste. Place over simmering water, and cook over medium-low heat for 2 hours or until color deepens to a golden caramel. Remove from heat, and stir in cream. Store, covered, in refrigerator for up to 2 weeks.
*We tested with Nielsen-Massey Madagascar Bourbon Pure Vanilla
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!