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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burnt Caramel Ice Cream

Date Added: January 28, 2013


1 Cup Sugar (5.5 oz)
1 Cup Water Hot
4 Unit Eggs separated, plus 2 egg yolks
1/2 Cup Sugar (optional)
2 Cups Heavy Cream to taste
1 Teaspoon Vanilla or orange flower water; optional
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1. From: hz225wu@unidui.

2. (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 0200 (collection) From: hall@Tymnet.

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.
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