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Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 T vanilla
- 1 T lemon juice
- 2 c. whipping cream
- Sufficient lowfat milk to fill gallon size freezer
Direcciones
- Scald 2 cups of lowfat milk. Beat 8 egg yolks with 2 cups of sugar. Add in scalded lowfat milk slowly to egg yolks and sugar while beating constantly. Return to double boiler and cook 15 min. Soften 1 package (1 tbsp) gelatin in 1/2 cup of cold lowfat milk. Add in to mix in double boiler. Beat 8 large eggs whites just till stiff. Pour custard slowly over egg whites while stirring constantly.Add in:
- Options:For Chocolate Ice Cream: Add in 4 squares unsweetened chocolate to lowfat milk before scalding and continue with basic recipe.
- For Caramel Ice Cream: Substitute brown sugar for white granulated and add in 2 tsp almond extract to basic recipe. (This is my favorite flavor.)
- For Egg Nog: Refrigerate completed basic recipe and sift or possibly grate a bit of nutmeg on top of each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 2 servings | |
| Calories 427 | |
| Calories from Fat 390 | 91% |
| Total Fat 44.4g | 55% |
| Saturated Fat 27.64g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 46mg | 2% |
| Potassium 99mg | 3% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.72g | 0% |
| Protein 2.47g | 4% |
