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 jelly until melted. Stir in the half-and-half, sour 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 | 152.16 Kcal (637 kJ) | ||
| Calories from fat | 4.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 1% | |
|---|---|---|---|
| Cholesterol | 25.42mg | 8% | |
| Sodium | 127.47mg | 5% | |
| Potassium | 153.15mg | 3% | |
| Total Carbs | 32.88g | 11% | |
| Sugars | 16.38g | 66% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 107.69 Kcal (451 kJ) | ||
| Calories from fat | 3.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Cholesterol | 17.99mg | 8% | |
| Sodium | 90.22mg | 5% | |
| Potassium | 108.39mg | 3% | |
| Total Carbs | 23.27g | 11% | |
| Sugars | 11.59g | 66% | |
| Protein | 2.9g | 8% | |
| Vitamin C | 4.2mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 82.3mg | 12% | |
* 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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