Beat egg yolks until they are creamy. Add condensed milk, water, vanilla extract. Fold in cookies and whipping cream. Pour into an aluminum foil-lined 9 x 5-inch loaf pan or a 2 quart container. Cover and freeze for 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer. *A Tupperware 1/2 gallon ice cream container is perfect for this recipe. Posted to MC-Recipe Digest by "Linda V.E."
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|Serving Size: 1 Serving (1318g)|
|Recipe Makes: 1|
|Calories from Fat: 2226 (49%)|
|Amt Per Serving||% DV|
|Total Fat 247.4g||330 %|
|Saturated Fat 105.2g||526 %|
|Monounsaturated Fat 80.8g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 5381mg||1656 %|
|Sodium 2105.3mg||73 %|
|Potassium 2978.4mg||78 %|
|Total Carbohydrate 468.4g||138 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 461.2g|
|Protein 120.2g||172 %|
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Calories per serving: 4539
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