Directions:
- In a large saucepan, combine the first four ingredients. Cook over medium heat for 10 minutes or until sugar is dissolved. Remove from the heat. In a bowl, beat the eggs and yolks. Stir 1 cup hot cream mixture into eggs; return all to the pan, stirring constantly. Cook and stir until slightly thickened and a thermometer reads 160°. Cool. Refrigerate overnight.
- In a bowl, beat whipping cream and extracts until stiff peaks form. Fold into egg mixture with coconut. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a 4-qt. freezer container; freeze for at least 4 hours before serving. Yield: about 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.21 Kcal (930 kJ) | ||
| Calories from fat | 146.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.26g | 25% | |
|---|---|---|---|
| Cholesterol | 104.69mg | 35% | |
| Sodium | 77.91mg | 3% | |
| Potassium | 175.03mg | 4% | |
| Total Carbs | 15.4g | 5% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 106.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 174.85 Kcal (732 kJ) | ||
| Calories from fat | 115.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 25% | |
|---|---|---|---|
| Cholesterol | 82.38mg | 35% | |
| Sodium | 61.3mg | 3% | |
| Potassium | 137.72mg | 4% | |
| Total Carbs | 12.12g | 5% | |
| Sugars | 6.61g | 34% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 4.17g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 3% | |
| Calcium | 83.9mg | 11% | |
* 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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