Directions:
- In a large heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Whisk a small amount of hot milk 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. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 2-3/4 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.91 Kcal (975 kJ) | ||
| Calories from fat | 151.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 26% | |
|---|---|---|---|
| Cholesterol | 89.98mg | 30% | |
| Sodium | 99.7mg | 4% | |
| Potassium | 115.81mg | 2% | |
| Total Carbs | 16.38g | 5% | |
| Sugars | 10.48g | 42% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 204.29 Kcal (855 kJ) | ||
| Calories from fat | 132.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.76g | 26% | |
|---|---|---|---|
| Cholesterol | 78.92mg | 30% | |
| Sodium | 87.45mg | 4% | |
| Potassium | 101.58mg | 2% | |
| Total Carbs | 14.37g | 5% | |
| Sugars | 9.19g | 42% | |
| Protein | 3.16g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 76.6mg | 9% | |
* 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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