Recipe#8743

Title: Caramel Icecream

Newsgroups: rec.food.recipes 
 From: "Erik. A Speckman" especkma@reed.edu 
 Subject: Caramel Ice Cream 
 Message-ID: Pine.3.05.9307222124.F25293-b100000@romulus 
 Date: Thu, 22 Jul 1993 21:20:24 -0700 (PDT) 

1 cup sugar
 1 cup boiling water
  
 4 cups heavy cream
 1/2 cup sugar
 6 egg yolks, lightly beaten 
 pinch of salt
 1 tsp. vanilla
 toasted almonds
  
  
 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.