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Honey Vanilla Ice Cream Recipe
|Vanilla extract||1⁄8 Teaspoon|
|Skim milk||2 Cup (32 tbs) (low fat)|
Serving size: Complete recipe
Calories 586 Calories from Fat 222
% Daily Value*
Total Fat 25 g38%
Saturated Fat 9.1 g45.7%
Trans Fat 0 g
Cholesterol 1119.8 mg
Sodium 286.3 mg11.9%
Total Carbohydrates 64 g21.3%
Dietary Fiber 0.09 g0.36%
Sugars 61.2 g
Protein 30 g60.5%
Vitamin A 26.6% Vitamin C 8.1%
Calcium 69% Iron 15.7%
*Based on a 2000 Calorie diet
In the top of the double boiler, scald the milk.
Stir 2 tablespoons of the milk into the egg mixture to warm it, then pour the eggs into the milk all at once, stirring constantly.
Set the pot over simmering water and cook for 3 to 5 minutes, stirring, until the custard coats the back of a spoon.
Remove from the heat and let cool.
Using an electric or hand-powered ice cream maker, freeze the cooled custard.
This recipe can be doubled or tripled and, tightly covered, will keep for months.