Recipe for Dinner
Caramel Ice Cream
100 g/4 oz/1/2 cup light brown sugar 150 ml/1/2 pt/2) cup water 25 g/1 oz/1/2 tbsp butter or margarine 10 ml/2 tsp lemon juice 10 ml/2 tsp arrowroot, blended with a little water 400 g/14 oz/1/2 large can evaporated milk, chilled in the fridge overnight
2.5 ml/A tsp vanilla essence (extract)
Put the sugar, water, butter or margarine and lemon juice into a saucepan and heat gently, stirring until melted. Add the blended arrowroot and cook, stirring, until thickened. Cool. Whisk the evaporated milk until thick and creamy and fold into the sauce. Add the vanilla essence. Pour into a container and freeze. Whisk after 1 hour and return to the freezer. Whisk again after another hour and freeze until firm.