** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. COM (Peggy Hall) Source: Wild About Ice Cream by Sue Spitler Heat granulated sugar and 1/4 Cup of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally.
4. Boil until mixture is a dark brown; remove from heat.
5. Gradually stir in remaining 3/4 Cup water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside.
6. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar.
7. Stir in cream and vanilla; stir in the caramel mixture.
8. Chill. Freeze in an ice cream machine according to manufacturers directions.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.