Vanilla Custard Ice Cream Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of 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 whipping cream 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 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. Garnish with sprinkles if desired. Yield: 1-1/2 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.79 Kcal (539 kJ)
Calories from fat	73.2 Kcal
		% Daily Value*
Total Fat	8.13g	13%
Cholesterol	55.5mg	18%
Sodium	60.7mg	3%
Potassium	92.18mg	2%
Total Carbs	10.5g	3%
Sugars	9.67g	39%
Protein	2.58g	5%
Vitamin C	0.2mg	0%
Iron	0.1mg	1%
Calcium	67.3mg	7%

Amount Per 100 g
Calories	165.32 Kcal (692 kJ)
Calories from fat	93.97 Kcal
		% Daily Value*
Total Fat	10.44g	13%
Cholesterol	71.24mg	18%
Sodium	77.92mg	3%
Potassium	118.34mg	2%
Total Carbs	13.47g	3%
Sugars	12.42g	39%
Protein	3.31g	5%
Vitamin C	0.3mg	0%
Iron	0.2mg	1%
Calcium	86.3mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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