Serves: 5
Total Calories: 325
Mix together first 6 ingredients well and put into ice cream freezer. Fill can with whole milk, allowing 2 inches from top of can. Churn freezer according to directions.
Editor’s Extra:
For those concerned about raw eggs, pasteurized liquid eggs or pasteurized liquid egg whites can usually be successfully substituted.
This Ice Cream recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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