Directions:
- In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. 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 the hot mixture into the 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 milk and vanilla. 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 the 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: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.75 Kcal (677 kJ) | ||
| Calories from fat | 71.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 12% | |
|---|---|---|---|
| Cholesterol | 50.48mg | 17% | |
| Sodium | 101.06mg | 4% | |
| Potassium | 153.46mg | 3% | |
| Total Carbs | 18.6g | 6% | |
| Sugars | 11.91g | 48% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 117.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 127.65 Kcal (534 kJ) | ||
| Calories from fat | 56.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 12% | |
|---|---|---|---|
| Cholesterol | 39.84mg | 17% | |
| Sodium | 79.76mg | 4% | |
| Potassium | 121.11mg | 3% | |
| Total Carbs | 14.68g | 6% | |
| Sugars | 9.4g | 48% | |
| Protein | 3.41g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 92.8mg | 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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