Caramel Ice Cream Recipe

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Every Fourth of July, our family would gather for a picnic, fireworks and scoops of my mother's special ice cream. I can also remember sitting around the coal stove eating it at my sister's house. Boy, was it good.

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Caramel Ice Cream Recipe

Prep: 30 min Process: 20 min./batch + freezing

Yield: 32 Servings

30 20 50

Ingredients

3 cups sugar, divided
4 eggs, beaten
1/4 cup all-purpose flour
4 cups milk
1 teaspoon vanilla extract
Heavy whipping cream

Directions

In a heavy skillet, brown 2 cups sugar, stirring constantly, until caramelized, being careful not to scorch it. Immediately combine eggs, remaining sugar, flour and milk in a large saucepan. Smooth out any lumps and bring to a boil. Carefully add caramelized sugar and stir constantly until mixture is melted. Remove from the heat; add vanilla. Pour into the cylinder of an ice cream freezer; add enough cream to fill cylinder 3/4 full. Freeze according to manufacturer's directions. Yield: about 1 gallon.

Originally published as Caramel Ice Cream in Grandma's Great Desserts Cookbook , p61