Caramel Ice Cream

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  • 1/2 cup granulated sugar
  • 3/4 cup evaporated milk


  1. In a heavy-based saucepan, dissolve sugar in 2/3 cup water and cook over low heat until it turns a rich golden brown.
  2. Remove from heat and gradually stir in another 2/3 cup water. Cover your hand while doing this, as the caramel splatters.
  3. Return the pan to the heat and stir until the caramel has dissolved.
  4. Put the milk in a bowl and whip until thick and light.
  5. Pour the caramel in, still whipping.
  6. Pour the mixture into a container.
  7. Cover and freeze until firm, beating well after 1 1/2 hours.
  8. About 30 minutes before serving, transfer the ice cream to the refrigerator.

Serves 4.