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Caramel Ice Cream
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3 cups sugar, divided
4 eggs, beaten
1/4 cup all-purpose flour
4 cups milk
1 teaspoon vanilla extract
Heavy whipping cream
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |