8 Serves
374 Mins
In a saucepan, combine the milk and heavy cream and heat over medium until it begins to steam.
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Vitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 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
56 µg / 400 µgCalcium
161 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
328 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
0 g / 28 gSugar
22 g / 50 gSaturated Fat
13 g / 20 gCholesterol
617 mg / 300 mgCaffeine
0 mgNet Carbs
22 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 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.
Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, then remove from heat and chill in the refrigerator for 2 hours.
Pour the chilled custard 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.
3
g50
g10
g
