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Caramel Vanilla Ice Cream Recipe
|Sweetened condensed milk||28 Ounce (2 Cans, 14 Ounce Each)|
|Sugar||2 Cup (32 tbs)|
|Half and half||4 Cup (64 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Eggs||4 , lightly beaten|
|Milk||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 7906 Calories from Fat 3461
% Daily Value*
Total Fat 389 g598.1%
Saturated Fat 241.9 g1209.6%
Trans Fat 0 g
Cholesterol 2227.2 mg
Sodium 2179.1 mg90.8%
Total Carbohydrates 949 g316.3%
Dietary Fiber 0 g
Sugars 908.7 g
Protein 146 g291.4%
Vitamin A 148.8% Vitamin C 48.9%
Calcium 466.7% Iron 34.2%
*Based on a 2000 Calorie diet
Cover with aluminum foil.
Place dishes in a larger shallow pan filled with hot water to depth of 1/4 inch.
Bake at 425° for 1 hour and 20 minutes or until condensed milk is thick and caramel colored
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.
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