1- Scald 4-1/2 C milk. 2- Mix Cornstarch, sugar and 1-1/2 c cold milk until smooth. 3- Add the scalded milk slowly and heat over water, stirring constantly with a whisk. (cook longer for a larger batch) 4- Stir hot mix into 6 beaten eggs. 5- Cool the hot mixture quickly. 6- Add cream, vanilla and salt to cooled mixture. 7- Place if fridge, or ice bath to chill. 8- Add fresh fruit if desired. 9- Place in 1 gallon ice cream freezer and freeze. Yields 1 Gallon. Recipe By : CLEBERT/AOL From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 616 (51%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 38g||190 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 833.1mg||256 %|
|Sodium 279.9mg||10 %|
|Potassium 376.7mg||10 %|
|Total Carbohydrate 128.7g||38 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 128.6g|
|Protein 23.1g||33 %|
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Calories per serving: 1206
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