Caramel Cream
eight to ten servings
²⁄₃ cup granulated sugar
1 cup water
¹⁄₈ teaspoon salt
1¹⁄₂ tablespoons flour
2 egg yolks
1 pint coffee cream
Caramelize sugar by heating until sugar is melted and becomes light brown in color. Add water and cook until caramelized sugar is dissolved. Mix salt and flour thoroughly and combine with caramel mixture, stirring constantly and slowly. Cook for 15 minutes or until thickened, continuing the stirring. Combine with beaten egg yolks in double boiler. If you have an electric range, merely use saucepan on LOW or SIMMER heat. Cook slowly for 5 minutes or until thick, stirring constantly. Cool. Add salt and cream. Pour into freezing tray. When frozen, remove to bowl, add vanilla and whip with electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray to finish freezing. See [page 4] for instructions on use of Cold-Control.
Note: Care should be given in caramelizing that the sugar is not allowed to cook beyond the caramel state, resulting in a bitter taste.