Caramel-Vanilla Ice Cream

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Title: Caramel-Vanilla Ice Cream
Categories: American, Desserts, Ice cream
Yield: 1 Servings

2 14-oz cans sweetened
Condensed Milk
4 Eggs
2 c Sugar
4 c Half-and-half
2 c Whipping cream
4 c Milk

Pour sweetened condensed milk into two 8-inch pieplates. Cover with
aluminum foil. Place each pieplate in a larger shallow pan filled
with hot water to depth of 1/4 inch. Bake at 425 degrees for 1 hour
and 20 minutes or until condensed milk is thick and caramel colored
(add hot water to casseroles as needed). Remove foil; let caramelized
milk cool.Beat eggs in a large bowl at medium speed of an electric
mixer until thick and lemon colored. Gradually add sugar, beating
until light and fluffy. Add caramelized milk, half-and-half, and
whipping cream, beating constantly until mixture is well blended.Pour
caramelized milk mixture into freezer can of a 1-1/2-gallon
hand-turned or electric ice cream freezer; add milk, stirring well.
Freeze according to manufactur instructions. Let ripen 1 hour.
Yield: about 1-1/2 gallons. NOTE: Recipe may be halved and prepared
in a 1-gallon ice cream freezer.

Posted by Fred Ball to the Fidonet National Cooking echo 12-97

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