s Buttermilk Caramel and Candied Bacon Sundae with Homemade Ice Cream - The Kim Six Fix
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Buttermilk Caramel and Candied Bacon Sundae with Homemade Ice Cream

If your kids are anything like my kids, they LOVE ice cream.  So when the makers of Ice Cream Magic asked me if I would like to review their personal ice cream maker of course I said "Yes!" 

I loved the idea that you could make an individual serving of ice cream using only the ingredients that you choose (no artificial flavors, colors or preservatives.)  Plus I knew it would be fun for the girls to make their own ice cream.

The process is really straight forward.  Everything you need is included, you just add your ice cream ingredients (They include recipes for a bunch of flavors) and an ice/salt slurry.   

We decided to make vanilla since we wanted to make sundaes!
I did substitute half and half for heavy cream to make it a lower fat version, but it still came out great.

In a nutshell, the process went like this:

The girls just wanted whipped cream and sprinkles on their sundaes, but my palate was a little more sophisticated.   I wanted buttermilk caramel and candied bacon on mine!

First I candied the bacon, which is super simple.  After cooking your bacon until crisp, add brown sugar and toss to coat.

Continue heating over medium heat until the brown sugar melts and caramelizes. 

Next up, the buttermilk caramel.  This is actually a modified version of a recipe for pancake topping. I have been making it for a while now, since like Kara says, you could eat this straight from the jar with a spoon. Honestly, it is too could to use only at breakfast.  Plus it is SO EASY to make, it is a no-brainer.
Buttermilk Caramel 
(Ice Cream/Pancake/Waffle Topping)

1 quart buttermilk
  2 cups granulated sugar
2 cups brown sugar
1/2 cup butter

2 tsp baking soda
2 tsp vanilla

Add the milk, sugars and butter to a large pot and bring to a boil:

When it starts to boil it will expand and 'foam' a bit, so you want an oversized pan:

Remove from heat and add baking soda and vanilla while stirring constantly.  The baking soda will make the volume expand to nearly DOUBLE, so you want a very large pot.   The bubbles dissolve once the sauce cools, but you don't want it boiling over:

Once the sauce has cooled, I run it though a fine sieve to remove any undissolved sugar or clumps of sauce:
I store mine in an empty maple syrup bottle.  It lasts in the fridge at least a few months.   Unlike store bought caramel it isn't stringy and sticky, but more smooth and liquid, like a syrup.

Once the caramel was filted and cool it was time to assemble my sundae! 

First, my ice cream straight from the ice cream magic:

Then add the caramel and candied bacon:

It was REALLY good.  I don't mean "yum" I mean "OH MY GOSH! I WILL NEVER EAT ANYTHING AS GOOD AS THIS.. EVER!"   

There goes any New Years Resolutions! 

Disclosure: I did not receive any monetary compensation to write this post.  I did receive one free Ice Cream Magic (valued at $9.99) used in this post.  I was not told what to say or how to use the product.  All opinions expressed are my own.

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