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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 16 servings |
||
| Calories 384 | ||
| Calories from Fat 234 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.1g | 40% | |
| Saturated Fat 15.8g | 79% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 145mg | 48% | |
| Sodium 150mg | 6% | |
| Potassium 178mg | 5% | |
| Total Carbohydrate 33.6g | 11% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 28.4g | ||
| Protein 5.3g | 10% | |
Country Vanilla Ice Cream
By: Bev
Jun 12, 2002
This home-made ice cream is great! I love this recipe and every time I make it I always say there is no reason to ever buy it from a store! There's nothing like home-made!
SERVES 16 , 1 gallon
Ingredients
- 4 eggs
- 2 1/4 cups sugar
- 1 quart whipping cream
- 4 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 5 cups milk
Directions
1
Beat eggs with mixer at medium speed until frothy.2
Gradually add sugar, beating until mixture becomes thick (about 5 minutes).3
Add remaining ingredients; mix well.4
Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.5
Let ripen at least 1 hour.
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- Course > Desserts > Frozen
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Freezer
- Preparation > Equipment > Small Appliance
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: cookinpotter
On Jul 26, 2009
i've made this recipe several times in teh last couple weeks since i came across it. it's very easy, i usually do a 1/2 batch and use all 1/2 & 1/2 instead of milk and cream. throw it all in the blender for a minute then into the ice cream maker it goes. no cooking so no waiting for it to cool, and it freezes up pretty quick. thanks for a keeper, i plan to start making other flavors soon. 
From: CookbookCarrie
On Feb 25, 2003
yum yum yummie...fabulous ice cream with a great vanilla flavor. The fact the eggs were not "cooked" didnt bother my kids (age 6 & 17 mos) at all. Be sure to look at the eggs you crack for this, and make sure they're not expired and you'll enjoy the greatest flavor, without having to pay 8.00 for a 1/2 gallon!!!!
From: Bertha C.
On Aug 27, 2002
Very good flavor, but it not very smooth... a little "grainy" in texture from ice crystals. It could have been that my ice cream freezer froze it too fast, or not fast enough. I will have to try it a couple more times varying the amount of salt added to the ice in the outside tub.
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