Directions:
- In heavy pan heat sugar until it melts and becomes golden in color then carefully add boiling water and stir until sugar is totally dissolved. Bring to boil and cook 10 minutes then set aside. In another pan scald cream then add sugar mixture and mix well. Pour cream slowly over egg yolks stirring constantly. Return to saucepan and cook over medium heat stirring constantly until thickened. Add salt, vanilla and 3/4 cup of the caramel syrup. Reserve the remainder. Mix well then freeze in ice cream maker according to manufacturer's instructions. Serve topped with remaining caramel syrup and toasted almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.48 Kcal (2280 kJ) | ||
| Calories from fat | 334.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.2g | 57% | |
|---|---|---|---|
| Cholesterol | 273.28mg | 91% | |
| Sodium | 192.31mg | 8% | |
| Potassium | 162.46mg | 3% | |
| Total Carbs | 47.41g | 16% | |
| Sugars | 43.53g | 174% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 254.64 Kcal (1066 kJ) | ||
| Calories from fat | 156.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.4g | 57% | |
|---|---|---|---|
| Cholesterol | 127.81mg | 91% | |
| Sodium | 89.94mg | 8% | |
| Potassium | 75.98mg | 3% | |
| Total Carbs | 22.17g | 16% | |
| Sugars | 20.36g | 174% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 4.02g | 17% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.5mg | 6% | |
| Calcium | 44.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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