As you can see from the title, today’s recipe is a double whammy 😉
Ramadan starts in about a month, and that means that it’s time to send out the invitations for EidEats2018!
Hold up. Let’s back up a bit.
So, you may be wondering- what is EidEats? EidEats is a virtual potluck hosted by the lovely ladies over at Flour & Spice,Chocolate & Chillies, and myself, to commemorate the Muslim holiday of Eid (the holiday marking the end of Ramadan). This amazing “party” is celebrating its fifth year (see past EidEats events here), and we would love to have you join us!
The rules are simple-
- Create and blog about a recipe (must be new) that is representative of Eid to you.The dish can be a family heirloom or something with a modern twist; you can choose to go with sweet or savory (or both!)- the point is, you can share anything, as long as it says Eid to you.
- The party will go live On June 10, 2018, and a link will be set up on all of our blogs that will lead you to the linkup. You have until June 17, 2018, to share your Eid Eats creation.
- Use the Eid Eats graphic in your post, and be sure to link to Chocolate & Chillies, Flour & Spice, and Chai & Churros.
- Use the hashtag #EidEats2018 on social media so everyone can check out your creation!We’ll be sharing all of the participants lovely dishes on our social media platforms.
Now that the rules are out of the way, I can get to sharing this amazing caramel crunch ice cream (which doesn’t need to be churned, by the way). The ladies and I have a tradition that when we post our invitation to Eid Eats, each of us tries and shares a recipe from another’s blog. This year, I had the opportunity to try something from Sarah’s, Sarah is sharing from Asiya’s, and Asiya is making something from mine. I always look forward to these invites, not only because it’s exciting, but also because it’s fun to see what each of us has chosen and decided to share on our respective blogs.
I’ve been dying to recreate this Caramel Crunch Ice Cream that Sarah shared after our last trip to Pakistan. I tried it for the first time last year with my sister in-law Saba (who if I could dedicate this recipe to, I would. Love you my sister!) while we were out on a quick girls’ shopping trip. The ice cream was amazing and unlike any that I had eaten before. It had a creamy and a subtly caramel base, with little shards of toffee dispersed in between. Sarah’s recipefor this ice cream is spot on, and the only change I made was to make the nuts optional, because the version I had in Pakistan was nut-free.
This recipe comes together super quickly, and other than the pesky freezing time, you can have your hands on a bowl of this deliciousness in no time. Go ahead, get to it! And while you’re at it, start coming up with some ideas for what you’ll be bringing to Eid Eats!
Caramel Crunch Ice Cream (No Churn!)
- ½ cup granulated sugar
- ½ cup sliced nuts optional
Ice Cream Base
- 2 cups heavy whipping cream cold
- 1 14 ounce can dulce de leche
- 1 teaspoon vanilla extract
Prepare Caramel Crunch
Set aside a baking sheet lined with parchment paper.
In a large heavy bottomed pan, over medium low heat, spread sugar in an even layer. Once the sugar begins to caramelize along the edges, gently swirl the pan to encourage even caramelization. Once the sugar has completely melted and has reached a deep golden color, stir in nuts (if using), and carefully pour on to prepared baking sheet in a thin layer.
Cool completely, and then break the caramel into small pieces.
Prepare Ice Cream
In a large bowl, whip the cream over medium high speed until stiff peaks form.
Add dulce de leche and vanilla, and gently stir until thoroughly combined.
Fold in prepared caramel pieces, reserving a few to scatter on top.
Transfer the ice cream mixture into a freezer-safe container. Top with remaining caramel pieces. Freeze overnight or until firm.
Recipe for homemade dulce de leech can be found here.