Caramel-vanilla ice cream
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Caramel-vanilla ice cream
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40111. Report a problem with this recipe.
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      Title: Caramel-vanilla ice cream
 Categories: Ice, Cream
      Yield: 4 Servings
      2 cn 14 oz sweetened condensed
      2 c  Sugar
      4 c  Half-and-half
      2 c  Whipping cream
      4    Eggs -- lightly beaten
      4 c  Milk
  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
  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.

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Recipe ID 40111 (Apr 03, 2005)

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