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Ingredientes
- 2 c. lowfat milk
- 2 c. whipping cream
- 8 x egg yolks
- 6 ounce muscovado sugar - (to 8 ounce) see * Note
- Â Â Demerara sugar for garnish
Direcciones
- * Note: Muscovado sugar is the product of evaporating and recrystallizing organic sugar cane juice.
- Bring lowfat milk and cream to boil in heavy 2-qt saucepan. Remove from heat. Place egg yolks in heat-proof bowl. Add in warm liquid to yolks, whisking just to blend. Add in sugar and stir till dissolved.
- Pour through fine sieve and freeze in an ice cream machine according to manufacturer's directions. Sprinkle a bit of Demerara sugar over each serving.
- This recipe yields 1 qt.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 103 | 80% |
| Total Fat 11.69g | 15% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 38mg | 2% |
| Potassium 114mg | 3% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.2g | 2% |
| Protein 2.67g | 4% |
