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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 2 |
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Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker. Ingredients:
2 (14 ounce) cans sweetened condensed milk |
3 cups whole milk |
2 eggs |
1 teaspoon vanilla |
Directions:
1. Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 11/2 to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
2. Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
3. Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
4. Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!
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