SALTED CARAMEL SAUCE
4 tablespoons unsalted butter
1 cup brown sugar, packed
1/2 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.
Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.
Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.
Pour caramel into a jar, then refrigerate until cold.
Store in refrigerator. To serve, microwave briefly until sauce is pourable.
CINNAMON CARAMEL SAUCE
2 cups sugar
1/2 cup water
1/4 cup hot water
6 tablespoons half-and-half
1/2 teaspoon kosher salt
1 (3-inch) cinnamon stick
Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes).
Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.
VANILLA BOURBON CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter, room temperature
1 vanilla bean, cut in half and seeds scraped
1 tablespoon bourbon
Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber color, about 15-20 minutes.
Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.
Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.
VANILLA MILKSHAKE
4 cups Chef’s Line vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes
Using a blender or milkshake machine, blend all ingredients together until smooth.
Serve in tall glasses with a straw.
MAPLE VANILLA MILKSHAKE
¼ cup Rykoff Sexton pure Vermont maple syrup
¼ cup milk
1 tsp. vanilla extract
1 pint Chef’s Line vanilla ice cream
Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.
TOASTED MARSHMALLOW MILKSHAKE
1 bag jumbo marshmallows
2 cups milk
2 cups Chef’s Line vanilla ice cream
1 tablespoon sour cream
Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.
In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.
BANANA MILKSHAKE
Blend it until it's all smooth.
Serve right away.
