Caramel Miranda

Serves: 5
Total Calories: 300


3/4 cup granulated sugar
1/4 cup cold water
1/2 teaspoon cream of tartar
1/2 cup whipped cream
1/2 teaspoon unsalted butter, at room temperature

3 tablespoons milk
3 tablespoons caramel ice cream topping, at room temperature*
1 cup diced banana
2 tablespoons chopped pecans
3/4 cup Häagen-Dazs Chocolate Gelato or favorite chocolate ice cream


* Commercially made caramel topping can be substituted for the home-made caramel topping.

Combine the sugar, water, and cream of tartar in a medium-heavy saucepan over medium heat and stir the mixture with a wooden spoon until the sugar dissolves and it comes to a boil. Increase the heat to medium-high and boil, without stirring, for 6 to 8 minutes or until the mixture begins to caramelize and turns a deep amber color, swirling the pan occasionally. Remove the saucepan from the heat. Using a longhandled wooden spoon, add the whipping cream all at once (the mixture will boil vigorously), and stir the mixture until it’s well blended. Add the butter and whisk until smooth. Allow the caramel topping to come to room temperature. Transfer the topping to a covered dish and refrigerate until well chilled.

Place the milk, caramel topping, banana, pecans, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Poppy Seed Caramelized Shard (see Glorious Garnish), if desired.

From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 300
Calories from Fat: 121

This Caramel Miranda recipe is from the Cook'n Summer Smoothies Cookbook. Download this Cookbook today.

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