** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat sugar slowly in a skillet until melted and light brown, stirring constantly.
2. In a saucepan, scald milk and pour into sugar.
3. Cook to dissolve sugar. In a large bowl, beat egg yolks and add hot milk and sugar mixture slowly, stirring constantly.
4. Cook slowly until thickened. Cool. Add cream and vanilla.
5. Stir. Refrigerate overnight. Freeze in ice cream maker according to its instructions.
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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, Milk, Natural Sweeteners allergies.