Try this Almond-Fudge Ice Cream recipe, or contribute your own.
Suggest a better descriptionCombine first 3 ingredients in a large saucepan. Combine 2 cups milk and eggs, and whisk into sugar mixture. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon. Whisk in remaining 2 cups milk; cool completely. Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturers instructions. Spoon into a 13 x 9 inch pan; cover and freeze. Let stand 10 minutes. Garnish, if desired. Makes 2 quarts. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert
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Serving Size: 1 Serving (1964g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5319 | ||
Calories from Fat: 1270 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.1g | 188 % | |
Saturated Fat 62.4g | 312 % | |
Monounsaturated Fat 51.8g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 2381.1mg | 733 % | |
Sodium 1086.7mg | 37 % | |
Potassium 1769.8mg | 47 % | |
Total Carbohydrate 963.2g | 283 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 957.1g | ||
Protein 85.3g | 122 % | |
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: 5319
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