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6 Serves
371 Mins
In a saucepan, combine the milk and heavy cream, heating over medium heat until it begins to simmer.
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TurkishVitamin E
4 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
395 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
783 mg / 1,250 mgPotassium
438 mg / 4,700 mgSodium
261 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
90 µg / 55 µgFiber
0 g / 28 gSugar
32 g / 50 gSaturated Fat
18 g / 20 gCholesterol
1472 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually whisking in a small amount of the hot milk mixture, then pour everything back into the saucepan.
Cook the custard over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon, then remove from heat and chill for 2 hours.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
13
g71
g10
g
