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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
2 14-oz cans sweetened
4 Eggs
2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
4 Cup(s) Half-and-half
2 Cup(s) Whipping cream
4 Cup(s) Vanilla bean, split |
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