Directions:
- In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon.
- Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. 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 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: 2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.36 Kcal (851 kJ) | ||
| Calories from fat | 84.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 15% | |
|---|---|---|---|
| Cholesterol | 72.97mg | 24% | |
| Sodium | 86.68mg | 4% | |
| Potassium | 143.62mg | 3% | |
| Total Carbs | 25.91g | 9% | |
| Sugars | 18.22g | 73% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 149.33 Kcal (625 kJ) | ||
| Calories from fat | 62.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 15% | |
|---|---|---|---|
| Cholesterol | 53.58mg | 24% | |
| Sodium | 63.65mg | 4% | |
| Potassium | 105.46mg | 3% | |
| Total Carbs | 19.03g | 9% | |
| Sugars | 13.38g | 73% | |
| Protein | 3.1g | 8% | |
| Vitamin C | 4.5mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 70.9mg | 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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