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6 Serves
375 Mins
In a saucepan, combine the whole milk and heavy cream, heating gently over the stove until just simmering.
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TurkishVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
215 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
438 mg / 1,250 mgPotassium
234 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
0 g / 28 gSugar
30 g / 50 gSaturated Fat
17 g / 20 gCholesterol
822 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and smooth.
Slowly temper the egg yolk mixture by gradually whisking in a small amount of the hot milk, then pour the tempered eggs back into the saucepan with the remaining milk.
Continue to cook the custard over low heat, stirring constantly until it thickens enough to coat the back of a wooden spoon, then remove from heat and chill in the refrigerator for 2 hours.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until thickened.
Transfer the mixture to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
13
g71
g10
g
Italian