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Vanilla Velvet Ice Cream

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Vanilla Velvet Ice Cream

Vanilla Velvet Ice Cream recipe

 

Yield

21 servings

Prep

10 min

Cook

0 min

Ready

10 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 large eggs
large, beat until pale yellow and very frothy
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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
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1 teaspoon salt
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2 quarts heavy whipping cream
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1 ½ quarts light cream (half&half)
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Ingredients

Amount Measure Ingredient Features
6 large eggs
large, beat until pale yellow and very frothy
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946 ml sugar cane
adding one cup at a time, beat until very smooth, scraping bowl often
*
3E+1 ml vanilla extract
and beat in well
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5 ml salt
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2 quarts heavy whipping cream
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1.5 quarts light cream (half&half)
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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 Arrow up button

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 8354% 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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