| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 1 | c | Granulated sugar |
| 1 | c | Hot water |
| 4 | Eggs | |
| 1/2 | c | Powdered sugar |
| 2 | c | Heavy cream |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: hall@Tymnet.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. Boil until mixture is a dark brown; remove from heat. 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. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturers directions. (Yields: 1 Quart or 950 ml.) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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