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Recipe
Honey Vanilla Ice Cream Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 890g | |
| Calories 1696 | |
| Calories from Fat 686 | 40% |
| Total Fat 77.86g | 97% |
| Saturated Fat 46.16g | 185% |
| Trans Fat 0.0g | |
| Cholesterol 592mg | 197% |
| Sodium 349mg | 15% |
| Potassium 939mg | 27% |
| Total Carbs 235.03g | 63% |
| Dietary Fiber 0.5g | 2% |
| Sugars 230.26g | 154% |
| Protein 26.54g | 42% |
Ingredients Convert Measures
- 2 Large eggs
- 3/4 c. honey
- 1 1/2 c. lowfat milk
- 1 tbsp. vanilla extract
- 1 1/2 c. whipping cream
Directions
- Beat Large eggs till foamy in a large mixing bowl. Gradually add in honey; beat at low speed till well blended. Gradually blend in lowfat milk and vanilla. Refrigerateat least 30 min.
- Whip cream till it forms soft peaks; fold into chilled mix. Churn-freeze, using slightly greater portion of salt to ice than for other ice creams. After freezing, transfer ice cream to a plastic freezer container. Ripen in freezer at least 3 hrs before serving. Yield 2 qts.
