Directions:
- Beat together egg yolks and sugar until thick.
- Pour milk into a small saucepan and heat over low heat until it scalds.
- Slowly, while continuously beating yolks and sugar, pour hot milk into yolk mixture.
- Pour mixture back into saucepan and heat on low heat, stirring constantly until custard thickens. (When you see a film on the back of the spoon it is time to remove from the heat.).
- Let cool completely in refrigerator.
- When custard base is cold, stir in cream and vanilla.
- Place ice cream base into ice cream maker and freeze according to manufacturers instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.51 Kcal (1698 kJ) | ||
| Calories from fat | 237.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.43g | 41% | |
|---|---|---|---|
| Cholesterol | 246.48mg | 82% | |
| Sodium | 111.59mg | 5% | |
| Potassium | 204.61mg | 4% | |
| Total Carbs | 33.91g | 11% | |
| Sugars | 31.12g | 124% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 138.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 207.69 Kcal (870 kJ) | ||
| Calories from fat | 121.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 41% | |
|---|---|---|---|
| Cholesterol | 126.24mg | 82% | |
| Sodium | 57.15mg | 5% | |
| Potassium | 104.79mg | 4% | |
| Total Carbs | 17.37g | 11% | |
| Sugars | 15.94g | 124% | |
| Protein | 4.48g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 5% | |
| Calcium | 71mg | 14% | |
* 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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