Caramel Ice Cream

• 1 pint milk
• 1 - 2 pound sugar
• 1 quart

Put a quarter of a pound of white or brown sugar, with two teaspoonfuls of water, in a frying pan. Stir til it melts and becomes of a dark brown color. Turn the burnt sugar into the milk, stir over the fire for a minute, and let cool. When cold add the sugar, cream and flavoring extract, mix thoroughly and freeze. This is improved by the addition of a pint of whipped cream when frozen.