Boil milk, cream and invert sugar.
Whip egg and sugar and temper in milk. This involves taking small doses of the hot dairy mixture and whisking it into the egg mixture, gradually.
Return to heat and cook to 82C (180F).
Take off heat immediately put in an ice bath, then continue to stir for a minute.
When cool, strain.
Continue according to your ice cream machine's instructions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 82 (50%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 259.8mg||80 %|
|Sodium 19.7mg||1 %|
|Potassium 54.4mg||1 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17.7g|
|Protein 3.9g||6 %|
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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: 165
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