How to Make It
Combine sugar and 1/4 cup water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking, without stirring, 8 to 10 minutes or until mixture is light amber in color. Remove from heat; carefully stir in butter and evaporated milk (caramelized sugar will harden and stick to spoon, and mixture will bubble vigorously). Place pan over medium-high heat until caramelized sugar melts. Remove from heat; stir in vanilla and salt. Place pan in a large ice water–filled bowl; let stand 10 minutes or until cooled, stirring occasionally.
Combine caramel mixture and Millet Cream in a large bowl; refrigerate until well chilled.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours or until firm.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice