This was always a favorite at Grandma and Grandpa Currie's, homemade ice cream! We even used ice from the frozen lake to churn it in the winter.
A full batch fits full sized "churn" type of ice cream makers. Half is a good start with the counter type tops, just make more than 1 batch if needed.
With a blender, whip the eggs, 1 quart of milk, sugar and vanilla. Cook until the mix coats the back of a spoon, DO NOT BOIL.
When cool, put in a freezer can (if using a full sized motorized or hand churn) or other bowl and mix in the Half and Half and fill to the "Full Line" (about 1 pint) with milk. Mix to combine and refrigerate until fully cold.
Churn until done (follow the manufacturer's directions).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (744g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 964 | ||
Calories from Fat: 718 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.8g | 106 % | |
Saturated Fat 45.1g | 226 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 826.8mg | 254 % | |
Sodium 7416.7mg | 256 % | |
Potassium 953.2mg | 25 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 26.5g | ||
Protein 35.4g | 51 % | |
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: 964
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