Vanilla Custard Ice Cream Recipe
Ingredients
| Sugar | 3⁄4 Cup (12 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Eggs | 2 , beaten | |
| Whipping cream | 2 Cup (32 tbs) | |
| Vanilla | 1 1⁄2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2947 Calories from Fat 1658
% Daily Value*
Total Fat 184 g283.4%
Saturated Fat 117.6 g588.2%
Trans Fat 0 g
Cholesterol 1131 mg377%
Sodium 456.3 mg19%
Total Carbohydrates 238 g79.4%
Dietary Fiber 1.2 g4.9%
Sugars 203.9 g
Protein 32 g63.6%
Vitamin A 19% Vitamin C
Calcium 84% Iron 22.8%
*Based on a 2000 Calorie diet
Directions
Cook, stirring constantly, till thick.
Add small amount of hot mixture to eggs and mix well; return to hot mixture; cook and stir 1 minute.
Chill.
Add remaining ingredients.
Freeze in 2 quart (or larger) electric ice cream freezer, using 6 parts ice to 1 part salt.
Remove dasher.
Cover freezer can with several thick nesses of waxed paper; replace lid.
Pack in ice and salt; let ripen a few hours.
(Or ripen in freezing unit.)
Chef
