Directions:
- Mix together sugar, salt and egg yolks in large saucepan.
- Slowly add milk.
- Split vanilla bean and add to milk mixture.
- Cook over medium heat until thickens and coats back of spoon.
- You MUST stir constantly.
- Remove from heat and strain in fine mesh strainer.
- Chill until ready to freeze in ice cream freezer.
- When ready to freeze, pour thickened & cooled milk mixture into cannister.
- Add Half & Half and vanilla.
- Cover and process according to your ice cream freezer.
- Cooking/freezing times vary according to your brand of freezer and outdoor tempatures.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 943.79 Kcal (3951 kJ) | ||
| Calories from fat | 360.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.04g | 62% | |
|---|---|---|---|
| Cholesterol | 503.64mg | 168% | |
| Sodium | 504.66mg | 21% | |
| Potassium | 850.63mg | 18% | |
| Total Carbs | 123.18g | 41% | |
| Sugars | 112.4g | 450% | |
| Protein | 28.91g | 58% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 615.7mg | 62% | |
| Amount Per 100 g | |||
| Calories | 134.62 Kcal (564 kJ) | ||
| Calories from fat | 51.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 62% | |
|---|---|---|---|
| Cholesterol | 71.84mg | 168% | |
| Sodium | 71.98mg | 21% | |
| Potassium | 121.33mg | 18% | |
| Total Carbs | 17.57g | 41% | |
| Sugars | 16.03g | 450% | |
| Protein | 4.12g | 58% | |
| Vitamin C | 0.3mg | 4% | |
| Iron | 0.3mg | 12% | |
| Calcium | 87.8mg | 62% | |
* 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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