Thursday, August 4, 2011

Homemade Caramel Ice Cream

I'm sure most of you have this recipe from the Candrian cookbook mom made us, but maybe it's one that gets looked over. Or, you don't have an ice cream maker. In that case, go buy one, just so you can make this anytime you want. Yes, it's that delicious!

Beware, it makes a TON.

Caramel Ice Cream:

1 1/3 c. sugar-caramelized
7 c. milk
Add milk to sugar and boil the sugar out
(the sugar will harden once the cold milk is added, and you'll think you burned it or messed up. Don't worry, the sugar will eventually boil out, be patient.)

Beat together:
3 eggs
1 T. flour
1 1/3 c. sugar

Add to milk mixture, beating constantly with beater. Let mixture come to a full boil. Cool in refrigerator.

Since you need the mixture to cool completely before moving on to the next step, it's best to make the night before. It saves time at least. Thanks for the tip mom!

Once cooled add:
2/3 quart cream
1/3 tsp. salt
2 T vanilla (I used maple flavoring since I'm allergic to vanilla and it tasted perfect)

Pour all ingredients into ice cream maker and add milk to 4" from the top of the can. I just realized I didn't do that, but it still turned out just fine. My canister was about 3/4 full anyway.

Freeze using finely chopped ice and 2 quarts of coarse salt.

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