Title: Caramel ice cream #2
 Categories: Dessert
      Yield: 8 Servings
 
      1 c  Sugar
      1 c  Boiling water
      4 c  Heavy cream
    1/2 c  Sugar
      6    Egg yolks; lightly beaten
      1 pn Salt
      1 ts Vanilla
           Toasted almonds
 
  From: "Erik. A Speckman" 
  
  Date: Thu, 22 Jul 1993 21:20:24 -0700 (PDT) In heavy pan, heat 1 cup
  sugar until it melts and becomes golden in color. CAREFULLY add
  boiling water to syrup(partially cover pan while doing this so the
  caramel doesn't splash on you.) Stir until dissolved. Bring to boil
  and cook until thick(9-10 min.) Set aside.
  
  In another pan scald cream.  Add sugar and mix well.  Pour cream
  slowly over egg yolks, stirring constantly. Return to saucepan and
  cook over medium heat, stirring constantly, until thickened.
  
  Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the
  rest.) Mix well.  Freeze in ice cream maker according to
  instructions.  Serve topped with remaining caramel syrup and toasted
  almonds.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe