Directions:
- Over medium low heat heat the cream, milk, sugar and vanilla bean until it scalds. Remove from heat.
- Whisk in a little of the milk/cream mixture into the egg yolks, whisking well.
- Return all to saucepan and cook over medium low heat, stirring constantly until bubbles appear and custard is thickened. DO NOT BOIL.
- Remove from heat and pour into a 1 quart container.
- Let cool and then remove vanilla bean.
- Refrigerate (2-4 hours) to cool completely.
- Process in an ice cream maker according to manufacturer's directions.
- Freeze in freezer until frozen hard. Let soften at room temperature for a few minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.96 Kcal (1030 kJ) | ||
| Calories from fat | 159.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.73g | 27% | |
|---|---|---|---|
| Cholesterol | 164.74mg | 55% | |
| Sodium | 74.27mg | 3% | |
| Potassium | 134.45mg | 3% | |
| Total Carbs | 16.94g | 6% | |
| Sugars | 15.17g | 61% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 92.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 199.05 Kcal (833 kJ) | ||
| Calories from fat | 129.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 27% | |
|---|---|---|---|
| Cholesterol | 133.32mg | 55% | |
| Sodium | 60.11mg | 3% | |
| Potassium | 108.81mg | 3% | |
| Total Carbs | 13.71g | 6% | |
| Sugars | 12.28g | 61% | |
| Protein | 4.72g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 74.8mg | 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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