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CARAMEL ICE CREAM
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SYRUP
Melt 2 cups white sugar starting with 1/2 cup at a time.
Let brown slightly.
Add to custard made as follows:
6 c. milk
egg substitute to equal 2 eggs
6 tbsp. flour (or 4 tbsp. cornstarch)
1/2 c. brown sugar
1/2 tsp. salt
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Cook the above ingredients until thickened and add the hot syrup. Let cool, refrigerate overnight. Add 2 teaspoons vanilla and 2 cans of Carnation milk. Freeze according to directions on freezer.
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Source: http://www.nancys-kitchen.com
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