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3/4 cup evaporated milk
In a heavy-based saucepan, dissolve sugar in 2/3 cup water and cook over low heat until it turns a rich golden brown. Remove from heat and gradually stir in another 2/3 cup 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 minutes before serving, transfer the ice cream to the refrigerator.
Serves 4.
TweetCaramel Ice Cream recipe
1/2 cup granulated sugar3/4 cup evaporated milk
In a heavy-based saucepan, dissolve sugar in 2/3 cup water and cook over low heat until it turns a rich golden brown. Remove from heat and gradually stir in another 2/3 cup 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 minutes before serving, transfer the ice cream to the refrigerator.
Serves 4.
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No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.