Try this Vanilla Vanilla Ice Cream recipe, or contribute your own.
Suggest a better description1. Cream the egg yolks and sugar together in a mixing bowl until thick and light. 2. Combine the milk and cream in a 2-quart microwave-safe casserole. Cut the vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add the beans, extract, and salt. Cook, uncovered, at full power (650 to 700 watts) for 3 minutes. 3. Remove the vanilla beans. With a mixer running on low speed, slowly add the milk mixture to the egg yolk mixture, stirring until smooth. Return the mixture to the casserole. 4. Whisking once a minute, cook until the custard is thick and coats the back of a spoon, 3 1/2 minutes. Do not overcook it. 5. Allow the custard to cool to room temperature. Then refrigerate it, loosely covered, until chilled, a minimum of 3 hours. 6. Freeze in an ice cream maker according to manufacturers directions. Makes 5 cups. Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 16:37:41 EST5EDT From: NURPPL@NURSE.EMORY.EDU Recipe By : The New Basics Cookbook by Julee Rosso & Sheila Lukins
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 815 | ||
Calories from Fat: 410 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.5g | 61 % | |
Saturated Fat 18.9g | 94 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 1713.2mg | 527 % | |
Sodium 80mg | 3 % | |
Potassium 189.6mg | 5 % | |
Total Carbohydrate 81.3g | 24 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 81.2g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 815
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