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Recipe courtesy of Trisha Yearwood
Easy Ice Cream Pie with Buttermilk Caramel
Getting reviews...
- Level: Intermediate
- Total: 2 hr 15 min (includes freezing time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 627
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 1 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 61 mg
- Sodium
- 481 mg
- Level: Intermediate
- Total: 2 hr 15 min (includes freezing time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 627
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 1 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 61 mg
- Sodium
- 481 mg
Ingredients
Directions
Special equipment:
a candy thermometer- Gently stir the ice cream and caramels—reserving a few caramels to sprinkle on top—in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt—the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
