1/2 gallon cinnamon or vanilla ice cream, slightly softened
Honey-caramel sauce
1 cup honey
1 cup evaporated milk
8 TB unsalted butter
1 tsp vanilla extract
Pinch of salt
Instructions
Stir together cornflakes, sugar and cinnamon in a bowl. Drizzle the butter over the top and toss until wellcoated. Press 2 generous tablespoons of cornfalke crumble in bottoms of 10 8 oz jars. Set aside remaining crumble. pack ice cream into jars to just below the lip and then freeze until firm.
Make honey caramel suce. Combine honey, evaporated milk and butter in med sizes saucepan and bring just to a boil over med-high heat, stirring constantly. Reduce heat to med and continue to cook, stirring frequently for 10-12 minutes until caramel sauce is thick and dark brown. Remove from heat and stir in vanilla and salt. Allow to cool slightly.
When ready to serve, remove jars from freezer and top with remaining cornflake crumble. Drizzle honey caramel sauce over top and serve.
Serving
Suggestions
10 servings
Originally Submitted
10/28/2012
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You can add this Mexican Fried Ice Cream in a Mason Jar recipe to your own private DesktopCookbook.