Homemade caramel ice cream, every spoonful
is a bite of golden bliss.
Caramel Ice Cream
- 1 cup granulated sugar
- 4 cups whipping cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Place 1 cup sugar in a large heavy saucepan.
Cook over medium heat, stirring constantly with a wooden spoon,
until sugar melts and turns golden. Reduce heat to low; gradually
add whipping cream and milk. Cook over medium heat, stirring
frequently, until smooth.
- Combine 1/2 cup sugar and flour; stir
well. Add to caramelized sugar mixture; cook over low heat, stirring
constantly, 10 minutes or until mixture is thickened. Stir in
vanilla.
- Pour mixture into freezer container of
a 2-quart hand-turned or electric freezer.
- Freeze according to manufacturer's instructions.
- Pack freezer with additional ice and salt,
and let stand 1 hour before serving.
Makes 6 1/2 cups.
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