Try this Vanilla Custard Ice Cream recipe, or contribute your own.
Suggest a better descriptionScald milk in a large 6 quart saucepan. In a large bowl, beat together egg yolks and salt. Add about 3 cups of the hot milk to the egg yolks slowly while stirring constantly. Then return this mixture to the milk in the pan. Add sugar and keep stirring while cooking at medium heat. When mixture coats the spoon or just starts to boil, remove from heat. In most cases, the mix will be lumpy. Dont worry. Just remember to strain out the lumps when you pour it into the canister. You will have lost of left over egg whites. Use them for Baked Alaska, Lemon Milk Sherbet, or make some meringue shells to serve ice cream in. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (934g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3286 | ||
Calories from Fat: 1175 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.6g | 174 % | |
Saturated Fat 52.8g | 264 % | |
Monounsaturated Fat 54.3g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 5116.9mg | 1574 % | |
Sodium 221.1mg | 8 % | |
Potassium 555.1mg | 15 % | |
Total Carbohydrate 469.8g | 138 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 469g | ||
Protein 66.3g | 95 % | |
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: 3286
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