Philadelphia Ice Cream
|Sugar||3⁄4 Cup (12 tbs)|
|Light cream||2 Cup (32 tbs), scalded|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2 Cup (32 tbs), whipped|
Stir the sugar and salt into the scalded cream; set aside to cool.
Blend in the extract.
Pour mixture into refrigerator trays and freeze until mushy.
Remove from freezer and turn into a chilled large bowl.
Beat with a rotary beater just until smooth.
Fold in the whipped cream.
Return to trays and freeze until firm, about 2 hours.
Serving size: Complete recipe
Calories 3653 Calories from Fat 2865
% Daily Value*
Total Fat 326 g501.5%
Saturated Fat 203.4 g1016.9%
Trans Fat 0 g
Cholesterol 1190.5 mg396.8%
Sodium 588.3 mg24.5%
Total Carbohydrates 178 g59.4%
Dietary Fiber 0 g
Sugars 151.6 g
Protein 20 g40.5%
Vitamin A 238.4% Vitamin C 9.6%
Calcium 64.5% Iron 1.7%
*Based on a 2000 Calorie diet