Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturers instructions. Makes about 1 quart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" Per serving: 2011 Calories (kcal); 130g Total Fat; (57% calories from fat); 35g Protein; 182g Carbohydrate; 1456mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 10 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1375g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2056 (47%)|
|Amt Per Serving||% DV|
|Total Fat 228.5g||305 %|
|Saturated Fat 94.6g||473 %|
|Monounsaturated Fat 93.5g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 8566.4mg||2636 %|
|Sodium 420.8mg||15 %|
|Potassium 1020.1mg||27 %|
|Total Carbohydrate 483.7g||142 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 483.7g|
|Protein 114.2g||163 %|
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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: 4393
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