Rich And Creamy Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 1 | Servings | |
INGREDIENTS
| 10 | Egg yolks | |
| 4 | Egg whites | |
| 1 1/2 | c | Sugar |
| 1/4 | t | Salt |
| 2 | qt | Milk |
| 1 | pt | Cream |
| 1 | pt | Half and half |
| 2 | T | Vanilla |
INSTRUCTIONS
Combine egg yolks, whites and sugar and mix in electric mixer until light in color. Add 1 quart milk and salt and cook slightly until mixture coats a spoon. Do not cook too long or mixture will curdle. Remove from heat, cool somewhat, add remaining ingredients and cool. Pour into ice cream freezer and freeze, according to freezer directions. Makes 1-1/2 gallons. MRS WARREN CRISP (CAROLYN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 4458
Calories From Fat: 2295
Total Fat: 259.1g
Cholesterol: 2609.4mg
Sodium: 1986.5mg
Potassium: 3533.1mg
Carbohydrates: 417.1g
Fiber: 0g
Sugar: 403.9g
Protein: 115.1g