I'm always looking for ways to use my ice cream freezer before
it decides to die. That little Sunbeam freezer is almost 40 years old
and I love it. So I took my basic vanilla ice cream recipe and added a
couple of things to jazz it up. So very, very good! You gotta try this
before the end of summer!
Caramel Flipz Ice Cream
4 eggs, mixed well
2 cups sugar
1 can sweetened condensed milk
1 quart heavy whipping cream
1 tablespoon vanilla extract
1 quart half & half
1 15-ounce jar caramel ice cream topping
2 8 ounce bags Chocolate covered Pretzels (Flipz) ~ rough chopped
Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until eggs are thick and pale.
When eggs are cooked, remove from heat and pour into your ice cream freezer.
Add sweetened condensed milk, whipping cream and vanilla extract. Stir well with a whisk.
Add enough half & half to fill line. Stir.
Freeze according to freezer instructions.
When ice cream is done transfer into a large plastic container.
Add caramel topping and chopped pretzels and stir gently until topping and pretzels are mixed in but not thoroughly.
I freeze mine a few hours or overnight before serving so it has a chance to set up.
Okay...let's go!
Combine the eggs and sugar over a
double boiler and cook for about 10 minutes or so.
Until the mixture is thick and pale, like this.
In your ice cream freezer,
pour the heavy cream,
sweetened condensed milk and vanilla.
Then pour in the egg/sugar mixture.
Top off with some half & half.
Churn!!
Rough chop the pretzels.
When
the ice cream is done,
transfer it to a large container
then sprinkle
the chopped pretzles
over the top and then pour
the ice cream topping
over the top.
Gently stir but don't mix so much that your
ice cream topping is mixed in.
You want swirls of caramel!
Yeahhhh buddy!!
