Caramel-vanilla ice cream

Yield: 4 Servings

Measure Ingredient
2 cans 14 oz sweetened condensed
Milk
2 cups Sugar
4 cups Half-and-half
2 cups Whipping cream
4 Eggs -- lightly beaten
4 cups Milk

Pour sweetened condensed milk into two 8-inch square baking dishes. Cover with aluminum foil. Place dishes in a larger shallow pan filled with hot water to depth of ¼ inch. Bake at 425 degrees for 1 hour and 20 minutes or until condensed milk is thick and caramel colored (add hot water to pan as needed). Remove foil; let caramelized milk cool.

Combine sugar, half-and-half, and whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute. Remove from heat, and stir in caramelized milk. Let cool. Chill thoroughly.

Pour caramelized milk mixture into freezer can of a 1½-gallon hand-turned or electric ice cream freezer; add milk, stirring well. Freeze according to manufacturer's

instructions. Let ripen at least 1 hour.

Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 14:53:35 -0700 From: Sally Eisenberg <sparky@...> Recipe By : Lifestyle

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