Caramel Ice Cream

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart cream.
  • 2 cups milk.
  • 1⅓ cups sugar.
  • 1 egg.
  • 1 tablespoon flour.
  • teaspoon Salt.
  • tablespoons vanilla.


Prepare same as Vanilla Ice Cream II., using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar.