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]
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|Serving Size: 1 Serving (1122g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2378 (59%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 4037
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