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Add a photoServings: 6
Ingredients
- 2 c. Lowfat milk
- 2 c. Whipping cream
- 1 x Vanilla bean, split
- 1 c. Caramel sauce
Directions
- 1978. SAUCE: Combine sugar and 1/2 c. water in heavy saucepan. Cook on medium heat 15-20 min, till sugar turns light golden. Do not let sugar burn. Remove saucepan from heat, immediately add in cream, stirring till smooth. Add in butter, let heat in sauce. Stir to combine thoroughly.
- Serve hot or possibly chilled. If not using at once, cover with plastic wrap, store in refrigerator. ICE CREAM: In 3-qt bowl, whisk egg yolks together with sugar. Set aside. Pour lowfat milk and cream into saucepan, add in split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour a little scalded lowfat milk and cream into egg mix, stir gently. Gradually add in and fold in remaining lowfat milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly till mix coats wooden spoon.
- Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions.
- MEA
- #1 (We'll see if they go up in order (G))
- These are from MK's 'A Taste for all Seasons'
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 146 | 44% |
| Total Fat 16.61g | 21% |
| Saturated Fat 10.31g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 90mg | 4% |
| Potassium 157mg | 4% |
| Total Carbs 46.44g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 20.59g | 14% |
| Protein 3.67g | 6% |
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