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 Feb 6, 2010
15 min 30 min 45 min
15 min 30 min 45 min