| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ice, Cream | 4 | Servings | |
INGREDIENTS
| 2 | cn | 14 oz sweetened condensed |
| Milk | ||
| 2 | c | Sugar |
| 4 | c | Half-and-half |
| 2 | c | Whipping cream |
| 4 | Eggs — lightly beaten | |
| 4 | c | Milk |
INSTRUCTIONS
Pour sweetened condensed milk into two 8-inch square baking dishes. Cover with aluminum foil. Place dishes in a larger shallow pan filled with hot water to depth of 1/4 inch. Bake at 425 degrees for 1 hour and 20 minutes or until condensed milk is thick and caramel colored (add hot water to pan as needed). Remove foil; let caramelized milk cool. Combine sugar, half-and-half, and whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute. Remove from heat, and stir in caramelized milk. Let cool. Chill thoroughly. Pour caramelized milk mixture into freezer can of a 1 1/2-gallon hand-turned or electric ice cream freezer; add milk, stirring well. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 14:53:35 -0700 From: Sally Eisenberg <sparky@NETGATE.NET> Recipe By : Lifestyle
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