Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Granulated sugar |
1 cup | Hot water |
4 \N | Eggs |
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
/DESSERTS
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