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Caramel Ice Cream

  • 3 cups heavy
  • 3 cups milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • yolks of 4 eggs or 2 whole eggs
  • 1 teaspoon vanilla
  • 2/3 cup sugar, caramelized
Scald milk in double boiler; beat sugar and eggs together until very light, and add to scalded milk. Stir carefully until it thickens, add salt, remove from fire, and while still warm add caramelized sugar. When cool, add vanilla extract and cream, and freeze. When frozen, pack carefully and let stand 2 hours before serving.
To make the caramel: Put sugar in a shallow an, and stir over fire until it melts, turns brown, and begins to smoke, being careful that it does not burn. Add 1/4 cup water, boiling, and stir. Cool slightly before adding to custard.
Submitted by Cassyjean - Torrington, CT Jul 27, 2009
11 min 120 min 131 min


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