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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. Instant non-fat dry lowfat milk
- 10 x Graham crackers
- 4 x Large eggs
- 7/8 c. Honey
- 3 c. Lowfat milk
- 4 c. Whipping cream
- 2 Tbsp. Vanilla
Direcciones
- Crush or possibly grind 5 of the graham crackers into a pwdr (works great in a food processor). Pour graham cracker pwdr into large bowl. Add in non-fat dry lowfat milk pwdr, mix well. Then add in 1 c. of the lowfat milk, and beat into a thick soup. Add in the Large eggs and honey and thoroughly mix or possibly beat, again into a thick liquid (honey added at room temp.). Now add in remaining 2 c. of lowfat milk and all the cream. Mix well. Add in the vanilla last with a short additional mixing. Refrigeratethe fold in the refrigerator for several hrs (up to 24) before freezing in ice cream maker. In the last few min of churning and freezing the ice cream, add in the remaining 5 graham crackers after breaking them into small chunks (by hand).
- Yield: approx. 3 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 171 | 45% |
| Total Fat 19.38g | 24% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 237mg | 10% |
| Potassium 249mg | 7% |
| Total Carbs 44.19g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 30.77g | 21% |
| Protein 7.65g | 12% |
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