2 eggs 1-1/2 cups heavy cream
1/2 cup sugar 1/2 cup milk
1/8 tsp salt 1 tsp lemon juice
1/4 cup Caramel Syrup* 3/4 tsp vanilla
1/4 cup light corn syrup
In large bowl of mixer beat eggs, sugar and salt until thick and light colored. Beat in remaining ingredients until well-blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9 baking pan or 9x5x3 loaf pan. Freeze until firm, then cover air tight. Makes about 1 quart or 6 servings.
Note: Delicious as is or with a drizzle of caramel syrup.
*CARAMEL SYRUP
Heat 1 cup sugar in large heavy skillet over medium heat, stirring constantly, until sugar melts completely and turns rich amber.
Remove from heat, and while stirring, gradually add 1 cup boiling water. (Stand back, mixture will spatter.) Return to heat and simmer, stirring until sugar is again liquefied and syrup is smooth and reduce to 3/4 cup. Cool.
(Woman's Day)
1/2 cup sugar 1/2 cup milk
1/8 tsp salt 1 tsp lemon juice
1/4 cup Caramel Syrup* 3/4 tsp vanilla
1/4 cup light corn syrup
In large bowl of mixer beat eggs, sugar and salt until thick and light colored. Beat in remaining ingredients until well-blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9 baking pan or 9x5x3 loaf pan. Freeze until firm, then cover air tight. Makes about 1 quart or 6 servings.
Note: Delicious as is or with a drizzle of caramel syrup.
*CARAMEL SYRUP
Heat 1 cup sugar in large heavy skillet over medium heat, stirring constantly, until sugar melts completely and turns rich amber.
Remove from heat, and while stirring, gradually add 1 cup boiling water. (Stand back, mixture will spatter.) Return to heat and simmer, stirring until sugar is again liquefied and syrup is smooth and reduce to 3/4 cup. Cool.
(Woman's Day)
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