RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6237
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| Recipe Name: |
Homemade Ice Cream - Copy - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If someone is allergic to raw eggs, Heat eggs, but do not cook, to 110-degrees. Can substitute 1 quart puréed fruit for 1 quart cream and add ½ cup of sugar.
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Ingredients:
6 Cups milk, whole
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Directions:
Mix all ingredients except 2 cups of milk until well combined. Pour into canister of an electric ice cream churn. Add remaining whole milk or more half and half until the 1 gallon fill mark is reached.
Start the churn. Alternating ice cubes and rock salt, layer the outside of the canister to just below the top. Periodically use a broom handle to push the mixture around and continue to add ice and salt as it melts.
Continue running until the churn stops. Lift out the dasher (be sure to grab a spoon and family members to help). Replace the top of the canister and pack in ice until ready to eat and store the rest in your freezer. |
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| Nutrition per Serving: |
| Calories: |
523 |
Total Carbs: |
41.9 |
Net Carbs: |
41.9 |
| Cholesterol: |
173.5 |
Fat: |
35.8 |
Protein: |
8.60 |
| Fiber: |
0.00 |
Sodium: |
151.94 |
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