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Caramel Ice Cream

1 cup granulated sugar

4 cups whipping cream

1 cup milk

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

1. Place 1 cup sugar in a large heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns golden. Reduce heat to low; gradually add whipping cream and milk. Cook over medium heat, stirring frequently, until smooth.
2. Combine 1/2 cup sugar and flour; stir well. Add to caramelized sugar mixture; cook over low heat, stirring constantly, 10 minutes or until mixture is thickened. Stir in vanilla.
3. Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and salt, and let stand 1 hour before serving.

Makes 6 1/2 cups.