Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: 8 cups heavy cream; 2 whole eggs; 2-8 cup caramelized sugar; 4 teaspoonful salt; 3 cups milk; 1 tablespoonful vanilla; 1 cup light brown sugar

From The housewife's aid, 1950

Pack down in salt and ice and allow to stand a few hours before serving. A few fine-chopped nut meats improve this cream.

Presented as published in 1950. 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

8006Calories

75 gProtein

355 gCarbs

700 gFat

Full nutrition (34 nutrients)

Calories8006 kcal

Protein75 g

Carbohydrates355 g

Fiber0 g

Sugars283 g

Total Fat700 g

Saturated Fat399 g

Monounsaturated Fat146 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol2390 mg

Sodium10196 mg

Potassium3341 mg

Calcium2277 mg

Iron3.3 mg

Magnesium231 mg

Phosphorus2013 mg

Zinc8.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.4 mg

Vitamin K45 mcg

Vitamin B61.3 mg

Vitamin B124.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.3 mg

Folate49 mcg

Choline429 mg

Caffeine0 mg

Water1819 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM 8 cups heavy cream 2 whole eggs 2-8 cup caramelized sugar 4 teaspoonful salt 3 cups milk 1 tablespoonful vanilla 1 cup light brown sugar

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