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INGREDIENTS

1 pn Salt
6 Egg yolks; lightly beaten
1 c Boiling water
1/2 c Sugar
Toasted almonds
1 c Sugar
4 c Heavy cream
1 ts Vanilla

Servings

INSTRUCTIONS

From: "Erik. A Speckman" Date: Thu, 22 Jul 1993 21:20:24 -0700 (PDT) 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 doesnt 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Caramel Ice Cream #2

1 pn Salt 
6  Egg yolks; lightly beaten 
1 c Boiling water 
1/2 c Sugar 
  Toasted almonds 
1 c Sugar 
4 c Heavy cream 
1 ts Vanilla

From: "Erik. A Speckman" <especkma@reed.edu>    Date: Thu, 22 Jul 1993 21:20:24 -0700 (PDT)  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 doesnt 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.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 8 Servings

Calories: 642
Calories from Fat: 198 (31%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 0.8g
Cholesterol 81.5mg		25 %
Sodium 23.1mg		1 %
Potassium 49.1mg		1 %
Total Carbohydrate 114.3g		34 %
	Dietary Fiber 0g	0 %
	Sugars, other 114.2g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 642

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