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4 Serves
375 Mins
38 g
59 g
53 g
In a saucepan, combine the whole milk, heavy whipping cream, and protein powder, heating gently until just simmering.
Ingredients, vitamins, and health benefits
Milk
Heavy Whipping Cream
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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
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
197 µg / 400 µgCalcium
332 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
1011 mg / 1,250 mgPotassium
673 mg / 4,700 mgSodium
370 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
2 g / 28 gSugar
56 g / 50 gSaturated Fat
25 g / 20 gCholesterol
1221 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually whisking in the hot milk and cream, then return everything to the saucepan and cook until it coats the back of a spoon.
Remove from heat and chill the custard mixture in the refrigerator for at least 2 hours.
Pour the chilled base 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 4 hours to reach the desired consistency.
Protein Powder
Egg Yolks
Granulated Sugar
Vitamin A
489 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
6 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
197 µg / 400 µgCalcium
332 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
1011 mg / 1,250 mgPotassium
673 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
56 g / 50 gSaturated Fat
25 g / 20 gCholesterol
1221 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgAlcohol
0 g