4 Serves
374 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until just simmering.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
266 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
613 mg / 1,250 mgPotassium
378 mg / 4,700 mgSodium
155 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
25 g / 20 gCholesterol
1226 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick.
Slowly temper the egg yolk mixture by gradually whisking in the hot milk and cream, then return everything to the saucepan and cook until slightly thickened.
Transfer the custard to a bowl, cover, 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.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm.
3
g50
g10
g
