Directions:
- In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into 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 vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.69 Kcal (706 kJ) | ||
| Calories from fat | 93.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 54.96mg | 18% | |
| Sodium | 74.45mg | 3% | |
| Potassium | 126.76mg | 3% | |
| Total Carbs | 16.29g | 5% | |
| Sugars | 11.97g | 48% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 5.3mg | 176% | |
| Iron | 0.1mg | 1% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 156.08 Kcal (653 kJ) | ||
| Calories from fat | 86.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 16% | |
|---|---|---|---|
| Cholesterol | 50.86mg | 18% | |
| Sodium | 68.89mg | 3% | |
| Potassium | 117.28mg | 3% | |
| Total Carbs | 15.08g | 5% | |
| Sugars | 11.07g | 48% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 4.9mg | 176% | |
| Iron | 0.1mg | 1% | |
| Calcium | 89.9mg | 10% | |
* 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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