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Caramel Ice Cream Recipe

The caramel ice cream is a very nice flavor of ice cream and much loved.

Below is a recipe for homemade caramel ice cream made with few ingredients easily.
Ice cream does not require the use of ice cream contains no eggs and goes quite soft. Moreover, no intermediate shock not to create crystals, just we make the mixture and put it in the freezer!.

* 1 can evaporated milk 410 gr (not light)
* 1 vegetable cream ermol
* 2 tablespoons lemon juice (about 30 ml)
* 2 cups sugar (about 400 gr)
* 1/2 cup water (about 100 ml)

1) First, add the evaporated milk in the freezer for 2 hours.
2) We make our candy is ready. In a saucepan pour the sugar, lemon juice and half cup water.
3) Put the pan into the fire and heat over medium heat, stirring periodically with a wooden spoon.
4) When getting dark caramel color (about 15 minutes), take out the pan from the heat. The candy we are ready!
5) In a bowl, pour the contents of ermol. Beat with mixer on high speed until fluffy and become stiff whipped cream (about 5-6 minutes).
6) Remove the evaporated from the freezer and pour into a large bowl. Beat on high speed with mixer until fluffy and swell.
7) Empty the bowl and the cream ermol and continue beating for 1-2 minutes more until mixed well to the materials.
8) Place in bowl and candy and stir for a while until you get a homogeneous mixture.
9) Pour this mixture into a bowl and place in freezer. After 8 hours the ice cream is ready for consumption! Reminded that they need to remove the bowl and stir in between the ice and not krystalliazei.


The amount of ice cream produced is little more than 2 liters. The evaporated to use should be light.
The ice cream comes out a bit sweet, so you can limit the amount of a little sugar to make caramel less quantity.
Instead of whipped ermol, we also use another cream as morfat, garni or mousse. For us to come but our soft ice cream without crystals, the ermol should be hit very well, as well as evaporated. This is the secret of the success of this recipe.
Please note that we can keep some of the candy and use it for garnish. Moreover, for garnish we can use another syrup, such as chocolate syrup. Finally, for the manufacture of candy can use cream instead of water.
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