Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: See the "Burnt Almond Caramel Sauce" recipe which is included in this collection. Heat the milk and vanilla beans together in a saucepan over moderate heat until just beginning to simmer. In a separate bowl, beat egg yolks with sugar until light and thick. Slowly whisk hot milk into egg mixture. Return to saucepan and heat gently over moderate heat until it just begins to thicken (180 degrees). Remove custard at once from heat and strain into a bowl. With the point of a knife, scrape seeds from vanilla beans and add to custard. Cool and pour into ice cream freezer. Freeze according to manufacturers directions. When ice cream is partially set, add the whipped cream and continue freezing until ice cream is firm. Allow ice cream to soften slightly before serving. Scoop out into chilled bowls and pour warm Burnt Almond Caramel Sauce over. This recipe yields 2 quarts of ice cream. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
