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Add a photoServings: 6
Ingredients
- 2 Large eggs
- 3/4 c. honey
- 1 1/2 c. lowfat milk
- 1 tbsp. vanilla extract
- 1 1/2 c. whipping cream
Directions
- Beat Large eggs till foamy in a large mixing bowl. Gradually add in honey; beat at low speed till well blended. Gradually blend in lowfat milk and vanilla. Refrigerateat least 30 min.
- Whip cream till it forms soft peaks; fold into chilled mix. Churn-freeze, using slightly greater portion of salt to ice than for other ice creams. After freezing, transfer ice cream to a plastic freezer container. Ripen in freezer at least 3 hrs before serving. Yield 2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 117 | 41% |
| Total Fat 13.33g | 17% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 63mg | 3% |
| Potassium 161mg | 5% |
| Total Carbs 39.2g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 38.4g | 26% |
| Protein 4.87g | 8% |
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