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Recipe
Homemade Ice Cream Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1988g | |
| Calories 3780 | |
| Calories from Fat 1295 | 34% |
| Total Fat 146.98g | 184% |
| Saturated Fat 86.95g | 348% |
| Trans Fat 0.0g | |
| Cholesterol 1156mg | 385% |
| Sodium 1355mg | 56% |
| Potassium 1968mg | 56% |
| Total Carbs 562.29g | 150% |
| Dietary Fiber 0.0g | 0% |
| Sugars 555.15g | 370% |
| Protein 59.16g | 95% |
Ingredients Convert Measures
- 1 quart. lowfat milk, scalded
- 4 Large eggs, beaten
- 2 1/2 c. sugar
- 2 1/2 to 3 c. heavy cream
- 1 quart. cool lowfat milk
- 2 tbsp. vanilla
- 1/4 teaspoon salt
- 3 drops lemon extract
Directions
- Stir warm lowfat milk slowly into Large eggs mixed with sugar; cook slowly over direct heat till thick, stirring; cold. Add in remaining ingredients to cooled egg mix; stir till smooth. Pour into freezer can; put dasher and cover in place. Pack ice and rock salt around can, using 6 parts ice to 1 part salt; turn dasher till crank turns hard. Makes about a gallon.
- VARIATIONS:
- Chocolate - Stir 1 (5 1/2 ounce.) can chocolate syrup into vanilla mix.
- Strawberry - Mix 3 (10 ounce.) Packages frzn strawberries, thawed and 1/2 c. sugar; stir into vanilla mix. Add in red food color for pink ice cream.
