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Recipe Name: Vanilla Ice Cream (another Version) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 Cup(s) 1/2 pint heavy cream
1 Cup(s) 1/2 pint light cream
1/3 Cup(s) Sugar
1/2 Vanilla bean, slit open
1/4 Teaspoon(s) Vanilla extract
Whisk the creams together in a bowl, then whisk in the sugar
untildissolved. Add the vanilla bean and extract, whisking to blend.
Coverthe bowl with plastic wrap and refrigerate for 2 hours. Remove
thevanilla bean and scrape out the inside of the bean with the back of
aknife. Return these flecks of vanilla to the cream and whisk to
blend;discard the bean. Prepare the ice cream in an ice-cream maker
accordingto manufacturer's directions. Store the ice cream in the
freezer, whereit has a shelf life of about 1 week.YIELD: 1 pint Posted
to EAT-L Digest 10 Jan 97Recipe by: Homemade in the KitchenFrom:
Sean Coate <swcoate@PEGANET.COM>Date: Fri, 10 Jan 1997 23:23:02

Nutrition (calculated from recipe ingredients)
Calories: 1550
Calories From Fat: 1181
Total Fat: 134.4g
Cholesterol: 484.5mg
Sodium: 187.2mg
Potassium: 474.2mg
Carbohydrates: 82.2g
Fiber: 0g
Sugar: 67.3g
Protein: 11.4g

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