Ingredients
- 5 large egg yolks
- 1/6 t. salt
- 8 t. water
- 2/3 cup + 4 t. sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy whipping cream
Directions
Place the egg yolks in a large mixing bowl. Add the salt and whisk
until smooth. Set aside.
Combine the sugar and water in a heavy-bottomed saucepan large enough to
eventually hold the milk and cream. Dissolve the sugar in the water
over low heat. This may take a while. An alternative is to use the
microwave, and then transfer the sugar solution to a saucepan. Increase
to high heat and cook the syrup until it is golden amber colored. While
the sugar is carmelizing, scald the milk and cream.
As soon as the caramel is a golden-amber color, slowly add the milk and
cream, 2 T. at a time. Be very careful, as the mixture will bubble up.
Whisk the caramel cream into the eggs.
Strain and refrigerate until cold.
Freeze according to ice cream machine instructions.
Print this recipe
Submitted 6/13/05.
Source: www.-cgi.cs.cmu.edu
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Caramel Ice Cream