Caramel Vanilla Ice Cream Recipe

1. 1

   Pour sweetened condensed lowfat milk into two 8-inch square baking dishes.

2. 2

   Cover with aluminum foil.

3. 3

   Place dishes in a larger shallow pan filled with warm water to depth of 1/4 inch.

4. 4

   Bake at 425 degrees for 1 hour and 20 min or possibly till condensed lowfat milk is thick and caramel colored (add in warm water to pan as needed).

5. 5

   Remove foil; let caramelized lowfat milk cold.

6. 6

   Combine sugar, half-and-half, and whipping cream in a saucepan.

7. 7

   Bring to a boil over medium heat, stirring constantly.

8. 8

   Gradually stir about one-fourth of warm mix into Large eggs; add in to remaining warm mix, stirring constantly.

9. 9

   Cook over medium heat, stirring constantly, 1 minute.

10. 10

    Remove from heat, and stir in caramelized lowfat milk.

11. 11

    Let cold.

12. 12

    Refrigeratethoroughly.

13. 13

    Pour caramelized lowfat milk mix into freezer can of a 1 1/2-gallon hand-turned or possibly electric ice cream freezer; add in lowfat milk, stirring well.

14. 14

    Freeze according to manufacturer's

15. 15

    instructions.

16. 16

    Let ripen at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.