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Suggest a better description1) To make the custard or creme anglaise, combine the half and half, sugar and eggs together in a medium, heavy-bottomed saucepan over low heat. Cook, stirring constantly with a wooden spoon until mixture thickens slightly and coats the back of the spoon. (150 degrees) 2) Remove from heat and stir in the white chocolate until melted. Stir in cream and vanilla. Chill. 3) Place in the ice cream machine and freeze according to manufacturers instructions. 4) If using the extra white chocolate, add during the last 5 minutes of freezing, then continue processing until the ice cream is frozen. Yields 1 qt. Typed by Lynn Thomas (DCQP82A). Source: Williams Sonoma Catalog. Lynns notes: A delicious recipe and especially good since you dont have to worry about raw eggs. Recipe by: Williams Sonoma Catalog Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 311 | ||
Calories from Fat: 218 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 327.5mg | 101 % | |
Sodium 123.8mg | 4 % | |
Potassium 187.2mg | 5 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13.5g | ||
Protein 10.3g | 15 % | |
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: 311
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