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Ingredientes
- 4 x Egg, separated
- 1 1/2 c. Sugar
- 6 c. Light cream -Or possibly- half & half
- 2 Tbsp. Vanilla extract
Direcciones
- Beat yolks in a small bowl till foamy. Gradually add in 3/4 c. sugar; beat till thickened. Beat egg whites in a large bowl till soft peaks form.
- Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 c. sugar. Transfer to 3 qt saucepan. Cook over medium heat, stirring constantly till mix coats a spoon (Don't BOIL). Cold. Add in vanilla.
- Refrigeratewell, churn then freeze.
- Makes about 3 qts.
- VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise.
- 1. BLACK WALNUT: Add in 2 c. finely minced black walnuts.
- 2. MOCHA CHIP: Blend 1/4 c. instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cold. Stir in 1 c. minature chocolate chips.
- 3. PUMPKIN: Combine and blend in 2 c. canned pumpkin, 1-1/2 tsp pumpkin pie spice and 1/2 tsp allspice.
- 4. SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp grnd cloves with sugar in recipe.
- 5. PEPPERMINT: Reduce sugar in recipes to 3/4 c.. Blend in 1 c. crushed peppermint stick candy. Add in another 1/2 c. crushed candy after freezing but before ripening.
- 6. TOFFEE CRUNCH: Reduce sugar to 1-1/4 c.. Blend in 1 c. crushed plain toffee candy. Add in another 1 c. crushed candy after freezing but before ripening.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 502g | |
| Calories 1488 | |
| Calories from Fat 158 | 11% |
| Total Fat 17.51g | 22% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 744mg | 248% |
| Sodium 249mg | 10% |
| Potassium 280mg | 8% |
| Total Carbs 304.58g | 81% |
| Dietary Fiber 0.0g | 0% |
| Sugars 304.37g | 203% |
| Protein 22.16g | 35% |
