Desserts : Ice-cream|
Burnt Caramel Ice Cream
1 cup (190gm) granulated Sugar
2 cups (450ml) heavy Cream
1 cup (240ml) hot Water
1/2 cup (40gm) powdered Sugar
1 tablespoon Vanilla extract
For caramel, heat granulates sugar and 1/4 cup of the water in a large skillet on medium-high heat yntil the sugar melts and boils, stirring occasionally. Boil until mixture is dark brown in color, remove from heat.
Gradually stir in remaining water. Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon coloured, gradually beat in powdered sugar.
Stir in cream and vanilla, stir in the caramel mixture. Chill.
Freeze in an ice cream machine or use tin cups.
Recipe by Shabnam Minwalla
Submitted by 'Benny' Daruwala, Juhu, Bombay
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