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Add a photoRaciónes: 12
Ingredientes
- 6 x Large eggs, beaten
- 1 quart Whole lowfat milk
- 1 2/3 c. Evaporated lowfat milk
- 3 c. Sugar
- 1/4 tsp Salt
- 3 Tbsp. Vanilla
- 3 c. Whipping cream
Direcciones
- Combine both kinds of lowfat milk, sugar, salt and beaten Large eggs in a 4 qt pot.
- Bring to a boil and cook for one minute, stirring constantly. Pour into the freezer can and cold. After it is cold, add in the vanilla and whipping cream.
- Freeze in normal manner. When ready, remove dasher, put top back on and pack in ice and salt.
- Makes 1-1/4 gallons or possibly 15 servings. Custard may be made and refrigerated overnight. Homemade ice cream is better if eaten the same day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 12 servings | |
| Calories 437 | |
| Calories from Fat 167 | 38% |
| Total Fat 18.84g | 24% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 164mg | 7% |
| Potassium 284mg | 8% |
| Total Carbs 58.62g | 16% |
| Dietary Fiber 0.0g | 0% |
| Sugars 58.38g | 39% |
| Protein 8.72g | 14% |
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