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Burnt Caramel Ice Cream
1
1
4
1
2
1
cup granulated sugar
cup hot water, divided
eggs
/2 cup confectioners' sugar
cups heavy cream
teaspoon vanilla extract
Heat granulated sugar and 1/4 cup of the water in a large skillet on medium high heat until the sugar
melts and boils, stirring occasionally.
Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 cup water.
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in confectioners' sugar.
Stir in cream and vanilla extract; stir in the caramel mixture. Chill.
Freeze in an ice cream machine according to manufacturers directions.
Burnt Caramel Ice Cream
27
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