Frozen Caramel Mousse

Recipe from Grill meets Girl

1-cup sugar

1 ½ cups water

4 egg yolks

1-½ pints of heavy whipping cream

Make the caramel – in a saucepan combine sugar and ½ cup of water over low heat, stirring until the sugar is dissolved, continue cooking over medium heat (this could take up to 10 minutes) until the syrup is dark gold.   Remove the pan from heat and add one more cup of water, carefully and slowly since when you add the cold to the hot, the caramel will splutter and could burn.   Return the pan to the heat, bring to a simmer and cool.   Makes about ½ gallon.

Using an electric mixer beat the egg yolks until think and pail yellow; add the cooled caramel in a thin stream while continuing to beat.  

Whip the cream in a separate bowl until it holds soft peaks, fold into caramel mixture.   Freeze for at least 5 hours or over night.

It's All Delicious Notes:   I froze the mousse in a large bowl and used an ice cream scoop to serve it on the side with the Angel Food cake and fruit salad. You could easily freeze it in individual ramekins and serve with fruit on top.