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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Quart 978g Recipe makes 1 Quart) |
||
| Calories 2550 | ||
| Calories from Fat 1755 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 195.0g | 300% | |
| Saturated Fat 118.3g | 591% | |
| Monounsaturated Fat 57.3g | ||
| Polyunsaturated Fat 8.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1109mg | 369% | |
| Sodium 441mg | 18% | |
| Potassium 874mg | 24% | |
| Total Carbohydrate 176.4g | 58% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 152.2g | ||
| Protein 30.4g | 60% | |
Ingredients
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 2 teaspoons vanilla extract
Directions
1
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.2
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.3
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.4
Makes 1 Quart **variation: add 1 cup coarsely chopped Reece's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.
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Browse similar recipes by category
- Course > Desserts > Frozen
- Cuisine > European > Western > French
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: andrea185
On Oct 23, 2009
Yummy! Making my second batch in as many days...that pretty much says it all! Edit: just made this using brown sugar...WOW!
From: Chef #431830
On Aug 25, 2009
This is GREAT! We doubled it to make 2 quarts. Very pleased with the flavor and texture. Added chopped Oreos and added just before it was finished. It tasted just like Edy's Cookies and Cream!! So excited!!! Tonight I am going to make it and swirl blueberry pie filling that I made and graham cracker pieces. Hopefully will be something like Blueberry Pie Ala Mode Ice Cream! Thanks for the great recipe!
From: STGagnon
On Sep 22, 2007
This ice cream is DELICIOUS and so VERY EASY. With an elec ice cream maker, it can be made on the spur of the moment! (Maybe this is not a good thing!) I have made it twice, once following the recipe exactly, and that was just wonderful. The second time I used 1 C light cream and 1 C heavy cream instead of the 2 C whipping cream, and increased the vanilla to a tablespoon. The result was also wonderful, and I liked the slightly stronger vanilla. I will probably keep modifying it, to try and reduce the fat a little and see how low I can go and still have it remain creamy after being stored in the freezer.
From: hannah234
On Jul 4, 2008
I just made this treat to celebrate the 4th and it was wonderful! I was scared to eat raw egg, so once I had constructed the mixture, which was very easy, I brought it to simmering point. Then I put the mixture in the fridge for about an hour to cool. Then I used my kitchen aid mixer ice cream attachment and it took about 1/2 an hour to become the perfect soft consistancy that I love from homemade ice cream. The flavor was perfect. I wouldn't change a thing about it. Thank you for this recipe!
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