Directions:
- In a large saucepan, combine sugar, milk and egg. Cook and stir over medium heat until the mixture reaches 160° or is thick enough to coat a metal spoon. Remove from the heat. Cover and refrigerate several hours or overnight.
- When ready to freeze, stir in the cream, pudding mix, peaches and vanilla. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/4 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.27 Kcal (2170 kJ) | ||
| Calories from fat | 275.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.57g | 47% | |
|---|---|---|---|
| Cholesterol | 143.21mg | 48% | |
| Sodium | 239.05mg | 10% | |
| Potassium | 250.41mg | 5% | |
| Total Carbs | 58.16g | 19% | |
| Sugars | 53.69g | 215% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 71.3mg | 119% | |
| Iron | 0.2mg | 1% | |
| Calcium | 120.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 207.12 Kcal (867 kJ) | ||
| Calories from fat | 109.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.22g | 47% | |
|---|---|---|---|
| Cholesterol | 57.23mg | 48% | |
| Sodium | 95.53mg | 10% | |
| Potassium | 100.07mg | 5% | |
| Total Carbs | 23.24g | 19% | |
| Sugars | 21.46g | 215% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 1.98g | 10% | |
| Vitamin C | 28.5mg | 119% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48.3mg | 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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