Recipe of Caramel-Vanilla Ice Cream - Food Recipes

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Title: Caramel-Vanilla Ice Cream
Categories : American, Desserts, Ice cream
Serving size: 1 Servings 2 14-oz cans sweetened Condensed Milk 4 Eggs 2 c Sugar 4 c Half-and-half 2 c Whipping cream 4 c Milk Pour sweetened condensed milk into two 8-inch pieplates. Cover with aluminum foil. Place each pieplate 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 casseroles as needed). Remove foil; let caramelized milk cool.Beat eggs in a large bowl at medium speed of an electric mixer until thick and lemon colored. Gradually add sugar, beating until light and fluffy. Add caramelized milk, half-and-half, and whipping cream, beating constantly until mixture is well blended.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 manufactur instructions. Let ripen 1 hour.
Serving size: about 1-1/2 gallons. NOTE: Recipe may be halved and prepared in a 1-gallon ice cream freezer. Posted by Fred Ball to the Fidonet National Cooking echo 12-97