INGREDIENTS

INSTRUCTIONS

* Note: See the .Crema. recipe which is included in this collection.
Caramel: In a small, heavy saucepan combine the sugar and the water.
Be sure all sugar granules are washed down from pot sides (you can
use a pastry brush dipped in water to brush down the sides). Cook
over moderate heat, swirling the pan occasionally, until color is
golden-brown and the mixture smells like caramel. This will take
about 10 to 15 minutes. When it is a deep golden color, plunge the
bottom of the pot into cold water to immediately stop the cooking
(otherwise the heat of the caramel will keep it cooking long after
you remove it from the heat, and it could burn). Immediately and with
great care, pour the hot caramel onto a large sheet of greased
parchment paper on top of a baking sheet. Set aside until cool, then
crack into 1/2-inch pieces. Ice cream: Combine cream and
half-and-half in a medium, heavy saucepan. Bring to a boil. In a
large bowl, whisk together egg yolks and sugar until thick and pale
yellow. Pour in the boiling liquid and stir until combined. Stir in
the vanilla. Strain into a large container and refrigerate until
cold, or place in a bowl nested in a larger bowl of iced water and
stir occasionally until cold. Stir in the Crema. Pour into an ice
cream maker and process according to the manufacturer.s instructions.
When ice cream is done, fold in the reserved caramel pieces. Store in
freezer 1 to 2 days. This recipe yields 1 1/2 quarts of ice cream.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6182 broadcast
03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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