Philadelphia Vanilla Ice Cream
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INSTRUCTIONS
Heat cream just until bubbles form. Stir in sugar until dissolved. Cool and add vanilla. Chill and stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1122g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 4037 | ||
| Calories from Fat: 2378 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 264.2g | 352 % | |
| Saturated Fat 164.4g | 822 % | |
| Monounsaturated Fat 76.3g | ||
| Polyunsanturated Fat 9.8g | ||
| Cholesterol 978.2mg | 301 % | |
| Sodium 271.9mg | 9 % | |
| Potassium 552.9mg | 15 % | |
| Total Carbohydrate 422.6g | 124 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 422.6g | ||
| Protein 14.6g | 21 % | |
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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. |
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Calories per serving: 4037
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