Serves: 10
Total Calories: 249
1. In medium saucepan, combine sugar, milk and eggs mix well. Cook over medium heat for about 12 minutes or until mixture is slightly thickened and coats a metal spoon, stirring constantly. Do not boil. Cool 30 minutes.*
2. Add whipping cream and vanilla blend well. Refrigerate at least 4 hours or until ready to freeze.
3. When ready to freeze, place mixture in ice cream maker freeze according to manufacturer’s directions.
TIP: * To make ahead, prepare recipe to this point. Cover refrigerate up to 24 hours. When ready to freeze, continue as directed.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 270 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 12 g 60% * Cholesterol: 110 mg 37% * Sodium: 55 mg 2% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 0 g 0% * Sugars: 19 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 10% * Iron: 0% * Dietary Exchanges: 1 Starch, 4 Fat or 1 Carbohydrate, 4 Fat
Variation
Rum Raisin Ice Cream: In small bowl, combine 3/4 cup raisins and 3 tablespoons dark rum soak at least 8 hours. Add to ice cream in middle of freezing process.
This Vanilla Custard Ice Cream recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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