Burnt Caramel Ice Cream 1 c Granulated sugar
1 c Hot water
4 Eggs
1/2 c Powdered sugar
2 c Heavy cream
1 ts Vanilla extract
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.)
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