Caramel-Ripple Ice Cream Pie
Caramel-Ripple Ice Cream Pie
Ingredients
- 1/4 cup (60 ml) water
- 2/3 cup (150 ml) sugar
- 2/3 cup (150 ml) 35% cream, warmed
- 1 1/4 cups (310 ml) graham cracker crumbs
- 1/3 cup (75 ml) unsalted butter, melted
- 1/4 cup (60 ml) sugar
- 1 1/2 cups (375 ml) 35% cream
- 2 cups (500 ml) vanilla ice cream, softened in the refrigerator for about 15 minutes
Instructions
- In a saucepan, bring the water and sugar to a boil. Simmer without stirring until the mixture turns golden. Remove from the heat. Slowly add the cream, taking care to avoid any spatters. Bring to a boil, stirring constantly until smooth. Remove from the heat and pour into a large bowl (this will help the caramel cool more quickly). Transfer to the freezer. Stir frequently until the caramel reaches room temperature, 15 to 20 minutes.
Caramel-Ripple Ice Cream Pie