|1 cup||Granulated sugar|
|1 cup||Hot water|
|½ cup||Powdered sugar|
|2 cups||Heavy cream|
|1 teaspoon||Vanilla extract|
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: hall@... (Peggy Hall)
Source: Wild About Ice Cream by Sue Spitler Heat granulated sugar and ¼ Cup of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining ¾ Cup water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture.
Chill. Freeze in an ice cream machine according to manufacturers directions. (Yields: 1 Quart or 950 ml.) REC.FOOD.RECIPES ARCHIVES
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