The Boston cooking-school cook book

by Fannie Merritt Farmer

Caramel Ice Cream

1 quart cream

2 cups milk

1⅓ cups sugar

1 egg

1 tablespoon flour

⅛ teaspoon salt

1½ 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, page [586].