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].
Burnt Almond Ice Cream
It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds.