Caramel Ice Cream with Almonds

Ingredients

• 1/5 cup hour
• 1 cup sugar
• 1 tablespoon flav- oring
• 1 scant cup sugar
• 2 eggs

Directions

1. 1 ^-enerous pt. milk, 1 scant cup sugar, 1/5 cup Hour. f)inch of s;alt, 2 eggs, I qt. cream, 1 cup sugar (caramelized), 1 tablespoon flav- oring; put the milk in a double boiler and let come to a boil; beat the first cup of sugar, the flouu, salt and eggs together and stir into the boiling milk; cook twenty minutes, stirring most of the time. "When this has been cooking about fifteen minutes, earamalize the second cup of sugar by putting the sugar in an iron or granite sauce- pan over the fire and letting it melt and brown; turn this while still smoking hot into the custard, which by this time will have cooked twenty minutes; mix thoroughly and remove from the fire. "Whe.u cool, strain; add the qt. cream and the flavoring and freeze.

2. Mrs. W. H. Filler.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.