Directions:
- In a large saucepan, combine the sugar, flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Add pie filling and cinnamon. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.08 Kcal (603 kJ) | ||
| Calories from fat | 74.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 55.5mg | 18% | |
| Sodium | 62.16mg | 3% | |
| Potassium | 92.76mg | 2% | |
| Total Carbs | 13.7g | 5% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 169.93 Kcal (711 kJ) | ||
| Calories from fat | 87.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 13% | |
|---|---|---|---|
| Cholesterol | 65.45mg | 18% | |
| Sodium | 73.31mg | 3% | |
| Potassium | 109.4mg | 2% | |
| Total Carbs | 16.16g | 5% | |
| Sugars | 9.88g | 34% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 3.47g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 80.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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