Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: 2 qts of milk; 2 lbs brown sugar; 12 egg yolks; % pt of water; piece of butter size of an egg

From Raleigh recipe book, 1925

This is nice to make in combination with Angel's Food cake, using whites in this way.

Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

5298Calories

98 gProtein

982 gCarbs

213 gFat

Full nutrition (34 nutrients)

Calories5298 kcal

Protein98 g

Carbohydrates982 g

Fiber0 g

Sugars974 g

Total Fat213 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol498 mg

Sodium1013 mg

Potassium4155 mg

Calcium3174 mg

Iron6.5 mg

Magnesium318 mg

Phosphorus2027 mg

Zinc8.5 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A624 mcg

Vitamin E12 mg

Vitamin K0 mcg

Vitamin B61.6 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.6 mg

Niacin (B3)3 mg

Folate9.1 mcg

Choline368 mg

Caffeine0 mg

Water2092 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 31. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM 2 qts of milk 2 lbs brown sugar put in pan 12 egg yolks with % pt of water and piece of butter size of an egg

Cook this with the app: pantry check, scaling, and the assistant.