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Caramel Ice Cream

  • 3 quarts cream, well beaten
  • 2 pints brown sugar
  • 1 pint milk
Put the brown sugar in a skillet over a brisk fire. Stir constantly until it is dissolved. Be careful not to let it burn. While it is melting, heat the milk and stir into the dissolved sugar, a little at a time. Strain. When cool, pour into the beaten cream. Freeze.
Submitted by Tess M Feb 6, 2010
15 min 30 min 45 min
Recipe Rascal