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Ingredients
- 2 can 14 ounce sweetened condensed Lowfat milk
- 2 c. Sugar
- 4 c. Half-and-half
- 2 c. Whipping cream
- 4 x Large eggs -- lightly beaten
- 4 c. Lowfat milk
Directions
- Pour sweetened condensed lowfat milk into two 8-inch square baking dishes. Cover with aluminum foil. Place dishes in a larger shallow pan filled with warm water to depth of 1/4 inch. Bake at 425 degrees for 1 hour and 20 min or possibly till condensed lowfat milk is thick and caramel colored (add in warm water to pan as needed). Remove foil; let caramelized lowfat milk cold.
- Combine sugar, half-and-half, and whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly. Gradually stir about one-fourth of warm mix into Large eggs; add in to remaining warm mix, stirring constantly. Cook over medium heat, stirring constantly, 1 minute. Remove from heat, and stir in caramelized lowfat milk. Let cold. Refrigeratethoroughly.
- Pour caramelized lowfat milk mix into freezer can of a 1 1/2-gallon hand-turned or possibly electric ice cream freezer; add in lowfat milk, stirring well. Freeze according to manufacturer's
- instructions. Let ripen at least 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 695g | |
| Recipe makes 4 servings | |
| Calories 1082 | |
| Calories from Fat 505 | 47% |
| Total Fat 57.3g | 72% |
| Saturated Fat 34.21g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 392mg | 131% |
| Sodium 298mg | 12% |
| Potassium 794mg | 23% |
| Total Carbs 124.62g | 33% |
| Dietary Fiber 0.0g | 0% |
| Sugars 113.43g | 76% |
| Protein 22.82g | 37% |
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