Heat first cream not quite to a boil, remove from heat.
Whip egg yolks and sugar in mixer on low.
Turn up to medium, add in warm cream slowly until mixed.
Return to saucepan, cook on medium heat until just scalding.
Transfer to a large bowl, stir in second cream, vanilla, and salt.
Chill 8 hours.
Ice cream machine for 15 - 20 minutes, transfer to containers, freeze.
Thaw for 15 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 98 (73%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 104.9mg||32 %|
|Sodium 18.7mg||1 %|
|Potassium 25.4mg||1 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.1g|
|Protein 1.4g||2 %|
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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: 134
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