DessertsNovember 25, 2013
Calories
370
Sodium
232mg
9% DV
Fat
17g
26% DV
Protein
14g
28% DV
Carbs
29g
9% DV
Fiber
4g
16% DV
Vanilla Ice Cream
256
6
3 c Milk
4 Inch piece vanilla bean or
1 2 teaspoons vanilla extract
6 Egg yolks
1 1/4 c Superfine sugar
pn Salt
4 Inch piece vanilla bean or
1 2 teaspoons vanilla extract
6 Egg yolks
1 1/4 c Superfine sugar
pn Salt
Slowly heat the milk and vanilla pod (bean), halved lengthwise. When almost boiling, remove the pan from the heat and set aside to infuse for about 20 minutes. Beat the egg yolks, sugar and salt together, until the mixture is very pale and the whisk leaves a trail. Slowly add the strained warm milk, whisking all the time. Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of wooden spoon. Set the custard aside and stir it occasionally while it cools. Add the vanilla essence (extract), if using Pour into freezer trays and still freeze, whisking the mixture once or twice during freezing
Nutritions
Calories
370
Sodium
232mg
9% DV
Fat
17g
26% DV
Protein
14g
28% DV
Carbs
29g
9% DV
Fiber
4g
16% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat7g35%
Polysaturated Fat2g15%
Monosaturated Fat7g46%
Cholesterol323mg108%
Sodium232mg9%
Potassium441mg12%
Protein14g28%
% DAILY VALUE*
Total Carbohydrate
Fiber4g16%
Sugar12g24%
Vitamin A1197IU23%
Vitamin B60.6100000000000001mg30%
Vitamin C3mg5%
Calcium391mg39%
Iron2mg16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.