Beat eggs until light, add sugar and stir it in. Add rest of ingredients and freeze according to your ice cream freezer instructions. NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp. for 4 quarts, and 1 Tablespoon for 6 quarts. Recipe by: (Hand Crank or Electric Ice Cream Freezer) Posted to MC-Recipe Digest V1 #525 by Carolyn
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 20|
|Calories from Fat: 312 (32%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 611.2mg||188 %|
|Sodium 202.8mg||7 %|
|Potassium 237.2mg||6 %|
|Total Carbohydrate 153.4g||45 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 153.4g|
|Protein 17.4g||25 %|
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Calories per serving: 975
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