Caramel Icecream II
1/4 cp sugar
2 cps milk
1/4 cp granulated sugar
1 cp thin cream
1/2 cp crushed macaroons
1 - Caramelize 1/4 cp sugar following directions in Caramel Custard recipe.
2 - Beat 1 egg and stir it into 2 cps milk, adding 1/4 cp granulated sugar and the caramelized sugar.
3 - Let this mixture come to the boiling point, then allow it to cool before stirring in 1 cp thin cream
and 1/2 cp crushed macaroons.
4 - It should be well beaten before freezing.