Caramel Ice Cream

1. 1

   Combine eggs, flour, and milk in top of a double boiler; beat until well blended. Place over boiling water and cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat, and keep warm.

2. 2

   Sprinkle sugar evenly in a 10- inch cast-iron skillet; place over medium-low heat. Cook, stirring constantly with a wooden spoon, until sugar melts and becomes light golden brown. Reduce heat to low, and stir one-fourth of warm custard into caramelized sugar. Continue to cook over low heat, stirring constantly, until mixture is well blended and free of lumps.

3. 3

   Gradually pour caramelized sugar mixture into remaining hot custard, beating constantly with a wire whisk. Cook custard mixture over boiling water until well blended and slightly thickened. Remove from heat; cool to room temperature. Chill.

4. 4

   Pour mixture into freezer can of a 1-gallon h and - turned or electric freezer. Stir in whipping cream. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into individual bowls, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.