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Ingredients
- 1 lt lowfat milk
- 1 1/2 c. sugar
- 2 x cinnamon sticks
- 1 x vanilla bean
- 10 x egg yolks
Directions
- Place the lowfat milk, sugar and cinnamon sticks in a medium saucepan and heat gently. Split the vanilla bean and scrape out the seeds then add in the split bean and all seeds to the warming lowfat milk mix. When the lowfat milk comes to the boil, remove from the heat and allow it to sit for 10 min.
- Meanwhile, whisk the egg yolks till runny then add in a c. of the warm lowfat milk to the yolks, whisking all the time. Pour the egg mix into the remaining lowfat milk in the saucepan and heat gently, stirring often, till the custard has thickened sufficient to coat the back of a spoon. Don't allow to boil.
- Remove the vanilla bean and cinnamon sticks and cold the custard to room temperature.
- Transfer the mix to an ice-cream machine and freeze according to the manufacturers instructions. Alternatively, pour the mix into a stainless steel bowl and freeze, stirring well every 30 min for about 3 hrs, or possibly till the custard is almost frzn. Transfer the mix to a freezer container and freeze till hard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1331g | |
| Calories 1594 | |
| Calories from Fat 88 | 6% |
| Total Fat 10.0g | 13% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 454mg | 19% |
| Potassium 1553mg | 44% |
| Total Carbs 351.4g | 94% |
| Dietary Fiber 0.0g | 0% |
| Sugars 353.36g | 236% |
| Protein 34.76g | 56% |
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