Try this Frozen Custard for Hand-Crank Freezer recipe, or contribute your own.
Suggest a better description* You can substitute evaporated milk for part or all of the light cream. 1. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot. 2. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature. 3. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla. 4. Prepare ice cream freezer according to manufacturers directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed. NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 8 | ||
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Calories: 1138 | ||
Calories from Fat: 789 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.6g | 117 % | |
Saturated Fat 52.6g | 263 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 542.8mg | 167 % | |
Sodium 261.9mg | 9 % | |
Potassium 622.5mg | 16 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 73g | ||
Protein 19.7g | 28 % | |
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: 1138
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