Recipe for cooking caramel ice cream
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Caramel Ice Cream1/2 c. sugar
3/4 c. evaporated milk In a heavy-based saucepan, dissolve sugar in 2/3 c. water and cook over low heat until it turns a rich golden brown. Remove from heat and gradually stir in another 2/3 c. water. Cover your hand while doing this, as the caramel splatters. Return the pan to the heat and stir until the caramel has dissolved. Put the milk in a bowl and whip until thick and light. Pour the caramel in, still whipping. Pour the mixture into a container. Cover and freeze until firm, beating well after 1 1/2 hours. About 30 mins. before serving, transfer the ice cream to the refrigerator. Serves 4.
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