- 1 cup evaporated milk
- ½ cup condensed mink
- 3 table spoons cream
- 2 eggs (beaten)
- ½ cup water (hot)
- 1½ level table spoon gelatine.
Pour hot water over gelatine and mix till gelatine dissolves. Put all ingredients in a mixing bowl and beat well till thick and creamy. Transfer the mixture into a chilled bowl and freeze. After one hour remove and beat again. Freeze till firm. Serve in sundae glasses with caramel sauce.
Caramel Sauce:
Heat 1 cup sugar with 5 table spoons water till mixture becomes golden brown. Add 3 table spoons of hot water and remove from heat. Cool and add cream and nuts. Pour on top of the ice cream.
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