Directions:
- Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and salt. Split the vanilla bean in half lengthwise and scrape the seeds from it - add them to the saucepan as well. Warm the cream mixture over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not let the cream boil!
- Remove the pan from the heat and add the remaining cup of cream, the milk and the vanilla extract. Place the mixture in the refrigerator and chill well before churning. (I usually do a minimum of 8 hours.).
- Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. Add the andes mint pieces and pecan pieces during the last minute or two of churning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.58 Kcal (3628 kJ) | ||
| Calories from fat | 573.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.7g | 98% | |
|---|---|---|---|
| Cholesterol | 114.77mg | 38% | |
| Sodium | 266.24mg | 11% | |
| Potassium | 262.34mg | 6% | |
| Total Carbs | 76.17g | 25% | |
| Sugars | 50.91g | 204% | |
| Dietary Fiber | 7.49g | 30% | |
| Protein | 9.91g | 20% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 183.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 480.25 Kcal (2011 kJ) | ||
| Calories from fat | 317.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.3g | 98% | |
|---|---|---|---|
| Cholesterol | 63.6mg | 38% | |
| Sodium | 147.55mg | 11% | |
| Potassium | 145.39mg | 6% | |
| Total Carbs | 42.21g | 25% | |
| Sugars | 28.22g | 204% | |
| Dietary Fiber | 4.15g | 30% | |
| Protein | 5.49g | 20% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 7% | |
| Calcium | 101.6mg | 18% | |
* 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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