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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

CARAMEL ICE CREAM - Velva Neal Combs Recipe

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This recipe for CARAMEL ICE CREAM - Velva Neal Combs is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 c. Milk
1/2 c. Sugar
2 Egg Yolks
1/8 tsp. Salt
1/3 c. Dark Corn Syrup
2 Egg Whites
Directions:
Directions:
Scald milk in double boiler. Place sugar in skillet over low heat until light brown syrup is formed, stirring occasionally. our at once into milk. Cook over boiling water until syrup is dissolved. Stir hot milk into well beaten egg yolks. Return to double boiler and cook until mixture coats spoon; add salt. Cool and turn into refrigerator tray and freeze until almost firm. Meantime, place egg whites and corn syrup in bowl and beat until creamy and stiff. Set aside. Remove frozen custard to bowl and beat until smooth, not melted. Fold in egg whites and freeze until firm.
Number Of Servings:
Number Of Servings:
6

 

 

 

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