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French Carob Ice Cream Recipe
|Honey||1⁄2 Cup (8 tbs)|
|Carob syrup||8 Tablespoon|
|Whole wheat flour||2 Tablespoon|
|Half and half||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3147 Calories from Fat 1887
% Daily Value*
Total Fat 215 g330.1%
Saturated Fat 130.7 g653.3%
Trans Fat 0 g
Cholesterol 1134.9 mg
Sodium 764 mg31.8%
Total Carbohydrates 281 g93.5%
Dietary Fiber 4 g15.8%
Sugars 126.3 g
Protein 42 g83.8%
Vitamin A 141.3% Vitamin C 13.3%
Calcium 91.3% Iron 22.9%
*Based on a 2000 Calorie diet
Place over low heat and gradually add the half-and-half.
Cook and stir until mixture begins to thicken.
In a small bowl, beat eggs until fluffy.
Add slowly to hot mixture and cook for 1 minute longer.
Remove from heat, cool, and chill.
Stir in cream and vanilla.
Pour mixture into cream can of churn freezer, chill thoroughly, then process in freezer until thick and smooth.
Place in covered plastic container and put into deep freeze to harden.