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Caramel Ice Cream

Submitted by: Mary on 05/26/2003
3035 views
2.80 avg rating
148 votes
 
 
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Ingredients

5 large egg yolks
1/8 tsp salt
8 tsp water

2/3 cup splenda
1 1/4 cups half and half, 50% cream-water
1 3/4 cups heavy whipping cream


Directions

Place the egg yolks in a large mixing bowl.



Add the salt and whisk until smooth. Set aside.



Combine the splenda and water in a heavy-bottomed saucepan large enough to eventually hold the half and half and cream.



Dissolve the splenda in the water over low heat. This may take a while.



An alternative is to use the microwave, and then transfer the splenda solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber colored.



While the splenda is carmelizing, scald the half and half and cream.



As soon as the caramel is a golden-amber color, slowly add the half and half and cream, 2 Tbsp at a time.



Be very careful, as the mixture will bubble up.



Whisk the caramel cream into the eggs.



Strain and refrigerate until cold.



Freeze according to ice cream machine instructions.


Servings

8

Calories

3

Time to prepare

45 minutes

Difficulty

Average
 

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