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Receta Caramel Vanilla Ice Cream
by Global Cookbook

Caramel Vanilla Ice Cream
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  Raciónes: 4

Ingredientes

  • 2 can 14 ounce sweetened condensed Lowfat milk
  • 2 c. Sugar
  • 4 c. Half-and-half
  • 2 c. Whipping cream
  • 4 x Large eggs -- lightly beaten
  • 4 c. Lowfat milk

Direcciones

  1. Pour sweetened condensed lowfat milk into two 8-inch square baking dishes. Cover with aluminum foil. Place dishes in a larger shallow pan filled with warm water to depth of 1/4 inch. Bake at 425 degrees for 1 hour and 20 min or possibly till condensed lowfat milk is thick and caramel colored (add in warm water to pan as needed). Remove foil; let caramelized lowfat milk cold.
  2. Combine sugar, half-and-half, and whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly. Gradually stir about one-fourth of warm mix into Large eggs; add in to remaining warm mix, stirring constantly. Cook over medium heat, stirring constantly, 1 minute. Remove from heat, and stir in caramelized lowfat milk. Let cold. Refrigeratethoroughly.
  3. Pour caramelized lowfat milk mix into freezer can of a 1 1/2-gallon hand-turned or possibly electric ice cream freezer; add in lowfat milk, stirring well. Freeze according to manufacturer's
  4. instructions. Let ripen at least 1 hour.