1 ¼ cups light brown sugar, firmly packed
¼ cup butter
1 cup water
4 egg yolks
1 cup cream
14 ½-oz. tin evaporated milk
¼ teaspoon salt
1 ½ teaspoons vanilla
Put sugar and butter into a skillet. Heat slowly, stirring occasionally until sugar melts. Add water slowly, stir and simmer about 5 minutes. Beat yolks and pour hot syrup over them, beating vigorously. Return to very low heat and stir continuously until mixture thickens slightly (2 or 3 minutes). Remove from heat and cool. Add cream, evaporated milk, salt and vanilla. Mix well and chill. Turn into freezer can. (If frozen in hand-turned ice cream freezer. If using a modern electric ice cream freezer the cream or evaporated milk need not be whipped.)