Directions:
- In a large saucepan, heat cream and 4 cups milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- In a large bowl, combine remaining milk and pudding mix. Beat on low speed for 2 minutes. Stir the juices, bananas, and pudding into cooled egg mixture.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving Yield: about 3-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.42 Kcal (571 kJ) | ||
| Calories from fat | 41.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 7% | |
|---|---|---|---|
| Cholesterol | 31.38mg | 10% | |
| Sodium | 58.02mg | 2% | |
| Potassium | 189.19mg | 4% | |
| Total Carbs | 21.2g | 7% | |
| Sugars | 18.1g | 72% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 105.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 103.93 Kcal (435 kJ) | ||
| Calories from fat | 31.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 7% | |
|---|---|---|---|
| Cholesterol | 23.91mg | 10% | |
| Sodium | 44.2mg | 2% | |
| Potassium | 144.13mg | 4% | |
| Total Carbs | 16.15g | 7% | |
| Sugars | 13.79g | 72% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 2.59g | 7% | |
| Vitamin C | 6.8mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 80.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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