Directions:
- In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt 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. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- 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: 1-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.6 Kcal (522 kJ) | ||
| Calories from fat | 15.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 57mg | 19% | |
| Sodium | 84.08mg | 4% | |
| Potassium | 159.97mg | 3% | |
| Total Carbs | 21.49g | 7% | |
| Sugars | 17.89g | 72% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 115mg | 12% | |
| Amount Per 100 g | |||
| Calories | 106.54 Kcal (446 kJ) | ||
| Calories from fat | 12.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 3% | |
|---|---|---|---|
| Cholesterol | 48.74mg | 19% | |
| Sodium | 71.9mg | 4% | |
| Potassium | 136.79mg | 3% | |
| Total Carbs | 18.38g | 7% | |
| Sugars | 15.3g | 72% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 3.89g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 98.3mg | 12% | |
* 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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