Caramel-Vanilla Helado (Caramel-Vanilla Ice Cream)
(from Lucianolinda’s recipe box)
Source: Taste of Home mag.
Categories: frozen dessert
Ingredients
- 2 (14 oz.) cans sweetened condensed milk
- 4 eggs
- 2 cups sugar
- 1 quart half-and-half
- 2 cups whipping cream
- 1 quart milk
- Sugar ice cream cones
Directions
- Pour sweetened condensed milk into two 8-inch pie plates. Cover with foil. Place each pie plate in a larger shallow pan filled with 1/4 inch hot water. Bake at 425 degrees for 1 hour and 20 minutes or until the condensed milk is thick and caramel colored (add hot water to casseroles as needed). Remove foil when done; let caramelized milk cool.
- Beat eggs in a large bowl at medium speed of electric mixer until thick and lemon colored. Gradually add sugar, beating until mixture is light and fluffy. Add caramelized milk, half-and-half, and whipping cream, beating constantly until well mixed.
- Pour caramelized milk mixture into container of a 1 1/2 gallon hand-turned or electric ice cream freezer; add milk, stirring well. Freeze according to manufacturer’s directions. Let ice cream ripen 1 hour before serving. Serve ice cream in ice cream cones.
-
makes 1 1/2 gallons
-
Note: for a very firm ice cream, pack in freezer containers, and let harden in freezer before serving. Recipe may be halved and prepared in a 1-gallon ice cream freezer.