6 Serves
371 Mins
In a medium saucepan, combine the milk and cream, heating over medium heat until it just begins to simmer.
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Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
210 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
471 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
262 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
0 g / 28 gSugar
33 g / 50 gSaturated Fat
17 g / 20 gCholesterol
820 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by drizzling in a small amount of the hot milk, whisking constantly to prevent curdling, then pour the tempered eggs back into the saucepan with the remaining milk.
Stir in the cottage cheese and continue to cook gently until the custard thickens enough to coat the back of a spoon, then remove from heat and chill in the refrigerator for 2 hours.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
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Danish