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Suggest a better descriptionCombine cream, milk, sugar and salt in a saucepan. Split the vanilla bean in half and scrap seeds into mix and throw in the pod. Bring mixture to a simmer, stirring to dissolve the sugar. Remove from heat and let sit for 1/2 hour. Whisk egg yolks and second sugar till pale, about 2 min. Gradually whisk in 1/2 cup of the warm cream mixture. Whisk yolk mixture into remaining cream mixture and cook over medium heat stirring constantly till thick enough to coat back of spoon, about 2-3 min. Strain custard into another bowl and place in an ice bath stirring occasionally. Transfer to ice cream maker and freeze.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 477 | ||
Calories from Fat: 281 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 67.1mg | 21 % | |
Sodium 45.6mg | 2 % | |
Potassium 274.9mg | 7 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 49.8g | ||
Protein 4.6g | 7 % | |
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: 477
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