| 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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