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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.
TOTAL TIME: Prep: 30 min Process: 20 min./batch + freezing
MAKES:32 servings
TOTAL TIME: Prep: 30 min Process: 20 min./batch + freezing
MAKES: 32 servings

Ingredients

  • 3 cups sugar, divided
  • 4 eggs, beaten
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • Heavy whipping cream

Directions

  1. 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 1992, p61

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Caramel Ice Cream(1)

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Reviewed Jul. 6, 2013

It sounded good but it was very difficult to make. The sugar that's being browned and turned into caramel needs to be started at the same timeish as the flour, egg, milk and sugar. I got the sugar browned then proceeded to the next part and by the time it came to a boil (it can't be high since its milk) the caramel part was now a solid mass of almost hard crack sugar. I did it twice. and if u follow the recipe as it is stated chances are that it will do the same thing for you.

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