BURNT CARAMEL
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs 1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract Heat granulated sugar and
1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally.
Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water.
(I love this part, cause the syrup boils up when the hot water is added)
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar.
Stir in cream and vanilla; stir in the caramel mixture.
Chill.
Freeze in an ice cream machine according to manufacturer’s directions.
