Homemade Vanilla Ice Cream

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Prep: 15Min.

Cook: 15Min.

Yield: 1 1/2 quarts

Calories: 250/serv

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1 (12 oz.) can PET® Evaporated Milk

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5 large egg yolks

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3/4 cup sugar

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1/8 teaspoon salt

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2 cup heavy whipping cream

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1 tablespoon vanilla extract

NUTRITION INFORMATION

Serving Size 1/12 of recipe, abt 1/2 c
Calories Per Serving 250
Total Fat 19g
Calories From Fat 170g
Saturated Fat 11g
Trans Fat 0.5g
Cholesterol 140mg
Sodium 75mg
Carbohydrates 17g
Dietary Fiber 0g
Sugar 16g
Protein 4g
Percent Daily Value*: Vitamin A 15%, Calcium 10%, Vitamin C 2%, Iron 2%.

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HEAT evaporated milk in medium saucepan over medium heat to 175°F. Whisk egg yolks, sugar and salt in medium bowl until well blended. Gradually whisk in about one-third of hot milk. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture reaches 160°F. Remove from heat.

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ADD cream and vanilla to ice cream mixture, stirring until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.

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FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.

NUTRITION INFORMATION

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Ingredients

Instructions

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Ingredients

Instructions

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