Directions:
- Whisk together first 3 ingredients in a large, heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes, or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste or extract until cheese is melted. Cool completely, about 1 hour, stirring occasionally. Place plastic wrap directly on mixture to prevent a film from forming, and chill 8 to 24 hours.
- Pour mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Transfer ice cream to an air tight container. Freeze 4 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1235.29 Kcal (5172 kJ) | ||
| Calories from fat | 641.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.23g | 110% | |
|---|---|---|---|
| Cholesterol | 156.79mg | 52% | |
| Sodium | 1214.37mg | 51% | |
| Potassium | 2584.5mg | 55% | |
| Total Carbs | 136.44g | 45% | |
| Sugars | 82.1g | 328% | |
| Protein | 18.48g | 37% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 280mg | 28% | |
| Amount Per 100 g | |||
| Calories | 304.59 Kcal (1275 kJ) | ||
| Calories from fat | 158.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 110% | |
|---|---|---|---|
| Cholesterol | 38.66mg | 52% | |
| Sodium | 299.44mg | 51% | |
| Potassium | 637.28mg | 55% | |
| Total Carbs | 33.64g | 45% | |
| Sugars | 20.24g | 328% | |
| Protein | 4.56g | 37% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.1mg | 2% | |
| Calcium | 69mg | 28% | |
* 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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