cup Caramel Sauce
4 oz. Egg Beaters, or egg substitute
2-½ cups half-and-half
1/3-cup nonfat dry milk
1 tsp. Vanilla extract
Caramel Sauce slightly so it will pour into
a blender or food processor. Add the remaining
ingredients and process until smooth. Chill
in the refrigerator until ready to freeze.
Blend for a few seconds before pouring into
the ice cream maker. Follow the manufacturer's
instructions for freezing.
Makes: about 1 quart
the Caramel Sauce:
½ lb. Caramels
½ cup milk
caramels and milk in a heavy saucepan. Stir
it slowly over low heat until the caramels
melt and make a smooth sauce. Serve warm.
Makes: About 1 ¼ cups