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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish

Total Time: 0 min.

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

Submitted By: Steve W. - See All My Recipes

Date Added: January 28, 2013

Ingredients:

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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Directions:

1. From: hz225wu@unidui.

2. uni-duisburg.de (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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