Snowy Day Caramel Frost (Print Version)

A creamy, indulgent caramel frozen treat perfect for cozy winter days. Entirely gluten free and easy to prepare.

# List of Ingredients:

→ Caramel

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 3 tablespoons unsalted butter, cubed
04 - 1/2 cup heavy cream
05 - 1/2 teaspoon sea salt (optional)

→ Frost Base

06 - 2 cups whole milk, cold
07 - 1 1/2 cups heavy cream, cold
08 - 1/2 cup granulated sugar
09 - 2 teaspoons vanilla extract

→ Topping (optional)

10 - Whipped cream
11 - Shaved gluten-free chocolate
12 - Pinch of ground cinnamon

# Step-by-step Instructions:

01 - Combine sugar and water in a medium saucepan over medium heat. Stir gently until sugar dissolves, then allow mixture to boil without stirring until it turns a deep amber color, about 5 to 7 minutes.
02 - Remove saucepan from heat. Whisk in cubed butter until fully melted, then slowly add heavy cream while whisking continuously. Stir in sea salt if desired. Let caramel cool to room temperature.
03 - In a large bowl, combine cold milk, cold heavy cream, sugar, and vanilla extract. Whisk together until sugar dissolves completely.
04 - Pour the cooled caramel sauce into the cream mixture and whisk thoroughly until fully incorporated.
05 - Transfer the combined mixture into a freezer-safe container. Cover and freeze for 4 hours, stirring every hour to achieve a lighter texture, or churn in an ice cream maker according to manufacturer’s instructions for optimal consistency.
06 - Scoop the frozen treat into serving glasses or bowls. Add whipped cream, gluten-free chocolate shavings, and a sprinkle of ground cinnamon if desired.

# Expert Advice:

01 -
  • It's entirely gluten-free without tasting like a compromise—just honest caramel and cream.
  • You don't need fancy equipment; a bowl, a saucepan, and your freezer do all the heavy lifting.
  • The caramel sauce doubles as a topping for anything, so you're really getting two recipes in one.
  • It feels indulgent but comes together in less than 20 minutes of actual work.
02 -
  • Don't stir the sugar once it starts boiling, even when you're nervous it's burning—that's exactly what caramel is supposed to look like, and stirring causes it to crystallize and seize.
  • The cream must be cold when you whisk it into the base, or you'll end up with a grainy texture instead of that velvet smoothness everyone loves.
  • If you have an ice cream maker, use it—it elevates the texture from creamy to genuinely ice-cream-like, but it's not required to make something delicious.
03 -
  • Buy good heavy cream if you can; the butterfat content makes a noticeable difference in mouthfeel and richness.
  • If you forget to stir during freezing and end up with a block of ice, let it soften for 10 minutes at room temperature, then break it up with a fork and blend it in a food processor for a granita-like consistency that's honestly kind of wonderful.

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