| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Dessert, Ice cream, Specialties | 20 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 2 | c | Sugar |
| 1 | Eagle Brand Milk | |
| 2 | 1/2-pint ctn Heavy whipping | |
| cream | ||
| 1/8 | t | Salt |
| 1 | T | Vanilla |
| Milk to fill freezer to | ||
| between 2/3 and 3/4 full | ||
| 6 | Eggs | |
| 3 | c | Sugar |
| 1 | Eagle Brand Milk | |
| 3 | 1/2-pint ctn Heavy whipping | |
| cream | ||
| 1/4 | t | Salt |
| 1 1/2 | T | Vanilla |
| Milk to fill freezer to | ||
| between 2/3 and 3/4 full |
INSTRUCTIONS
Beat eggs until light, add sugar and stir it in. Add rest of ingredients and freeze according to your ice cream freezer instructions. NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp. for 4 quarts, and 1 Tablespoon for 6 quarts. Recipe by: (Hand Crank or Electric Ice Cream Freezer) Posted to MC-Recipe Digest V1 #525 by Carolyn <c4@groupz.net> on Mar 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 116.1mg
Sodium: 86.1mg
Potassium: 50.5mg
Carbohydrates: 50.8g
Fiber: 0g
Sugar: 50.2g
Protein: 3.5g