Caramel Ice Cream
Sugar caramelized dry in a skillet, then built into an egg yolk custard with scalded milk, cream and vanilla.
Before you start: The recipe stops at chilling the custard overnight — there's no churning or freezing step, so finish it in an ice cream freezer.
Where this one came from
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Ingredients
- 4 egg yolks
- 1 cup sugar
- 1 1/2 cups milk
- 1 1/2 cups light cream
- 2 teaspoons vanilla
Directions
- Heat sugar slowly in a skillet until melted and light brown, stirring constantly.
- In a saucepan, scald milk and pour into the sugar. Cook to dissolve the sugar.
- In a large bowl, beat egg yolks and add the hot milk and sugar mixture slowly, stirring constantly.
- Cook slowly until thickened. Cool.
- Add cream and vanilla. Stir. Refrigerate overnight.
Notes
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