Caramel Nut Ice Cream
|Granulated sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Egg||1 , well-beaten|
|Evaporated milk||2 1⁄2 Cup (40 tbs)|
|Vanilla extract||1 Teaspoon|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
Melt 3/4 c of the sugar in a skillet until syrupy and golden brown in color.
Add the water slowly while stirring, and cook until the caramel dissolves.
Mix the flour, the remaining 1/4 c sugar, and salt, in the top of a double boiler, and add the hot caramel syrup gradually, stirring constantly.
Cook over boiling water 15 min., stirring occasionally.
Then pour this mixture slowly over the egg, while stirring vigorously.
Return to double boiler and cook 2 min longer.
Add the milk, vanilla, and walnuts, and freeze in a 2 qt crank freezer until difficult to turn, using 8 parts of crushed ice to 1 part of ice cream salt.
Serving size: Complete recipe
Calories 2557 Calories from Fat 1126
% Daily Value*
Total Fat 132 g202.7%
Saturated Fat 38.3 g191.5%
Trans Fat 0 g
Cholesterol 397.1 mg132.4%
Sodium 993.8 mg41.4%
Total Carbohydrates 293 g97.7%
Dietary Fiber 8.4 g33.8%
Sugars 268.3 g
Protein 70 g139.4%
Vitamin A 35.2% Vitamin C 22.9%
Calcium 181.9% Iron 35.3%
*Based on a 2000 Calorie diet