| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Creams &, Dessert, Frozen, Ice | 1 | Servings | |
INGREDIENTS
| 1 | c | 1/2 pint heavy cream |
| 1 | c | 1/2 pint light cream |
| 1/3 | c | Sugar |
| 1/2 | Vanilla bean, slit open | |
| lengthwise | ||
| 1/4 | t | Vanilla extract |
INSTRUCTIONS
Whisk the creams together in a bowl, then whisk in the sugar until dissolved. Add the vanilla bean and extract, whisking to blend. Cover the bowl with plastic wrap and refrigerate for 2 hours. Remove the vanilla bean and scrape out the inside of the bean with the back of a knife. Return these flecks of vanilla to the cream and whisk to blend; discard the bean. Prepare the ice cream in an ice-cream maker according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week. YIELD: 1 pint Posted to EAT-L Digest 10 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <swcoate@PEGANET.COM> Date: Fri, 10 Jan 1997 23:23:02 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1550
Calories From Fat: 1181
Total Fat: 134.4g
Cholesterol: 484.5mg
Sodium: 187.2mg
Potassium: 474.2mg
Carbohydrates: 82.2g
Fiber: 0g
Sugar: 67.3g
Protein: 11.4g