Directions:
- Combine 2 1/4 cups whipping cream, evaporated milk, and sugar in a heavy saucepan over medium heat. Bring to a simmer, stirring occasionally; remove from heat. Gradually whisk about one-fourth of warm milk mixture into egg yolks; whisk into remaining hot mixture. Cook over low heat, stirring constantly, 5 to 7 minutes or until mixture coats the back of a spoon. Remove from heat; pour through a wire-mesh strainer into a large bowl. Stir in remaining 1 cup whipping cream, lemon rind, juice, and extract; cover and chill 1 hour.
- Pour into freezer container of a 4-quart ice-cream maker. Freeze according to manufacturer's instructions. (Freezing instructions will vary among manufacturers.) Spoon ice cream into an airtight container, and freeze until firm. Serve with Ginger Biscotti.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2546.35 Kcal (10661 kJ) | ||
| Calories from fat | 1552.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 172.49g | 265% | |
|---|---|---|---|
| Cholesterol | 2208.64mg | 736% | |
| Sodium | 884.43mg | 37% | |
| Potassium | 1329.13mg | 28% | |
| Total Carbs | 190.14g | 63% | |
| Sugars | 137.88g | 552% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 73.49g | 147% | |
| Vitamin C | 78.2mg | 130% | |
| Iron | 11.2mg | 62% | |
| Calcium | 629.5mg | 63% | |
| Amount Per 100 g | |||
| Calories | 207.79 Kcal (870 kJ) | ||
| Calories from fat | 126.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 265% | |
|---|---|---|---|
| Cholesterol | 180.23mg | 736% | |
| Sodium | 72.17mg | 37% | |
| Potassium | 108.46mg | 28% | |
| Total Carbs | 15.52g | 63% | |
| Sugars | 11.25g | 552% | |
| Dietary Fiber | 0.05g | 2% | |
| Protein | 6g | 147% | |
| Vitamin C | 6.4mg | 130% | |
| Iron | 0.9mg | 62% | |
| Calcium | 51.4mg | 63% | |
* 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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