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Vanilla Velvet Ice Cream

 
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Vanilla Velvet Ice Cream recipe

Yield

21

servings

Prep

10

min

Cook

0

min

Ready

10

min

Trans-fat Free, Low Carb
 

Ingredients

6 large eggs
large, beat until pale yellow and very frothy
4 cups sugar cane
adding one cup at a time, beat until very smooth, scraping bowl often
*
2 tablespoons vanilla extract
and beat in well
1 teaspoon salt
2 quarts heavy whipping cream
*
1 ½ quarts light cream (half&half)
*

Directions

Slowly add heavy whipping cream to the eggs, sugar, vanilla, salt mixture.

Pour mixture into ice cream maker.

Stir half and half cream briskly while adding to mixture.

Freeze ice cream as per manufacturer's recommendation.

This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 8354% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 463mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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