|Sugar||1 Cup (16 tbs)|
|Cream||2 Cup (32 tbs), whipped|
|Water||1⁄2 Cup (8 tbs)|
Boil the sugar and water to 238Â° F.
Pour slowly on beaten egg-yolks.
Cook in the top of a double-boiler until the mixture thickens.
Cool and then fold in the cream which has been beaten stiff.
Add the vanilla and pour into a mold as directed on .
Freeze in 2 parts ice to 1 part salt for 4 hrs.
Serving size: Complete recipe
Calories 2805 Calories from Fat 395
% Daily Value*
Total Fat 40 g61.9%
Saturated Fat 25 g124.8%
Trans Fat 0 g
Cholesterol 1143.3 mg381.1%
Sodium 895.6 mg37.3%
Total Carbohydrates 565 g188.4%
Dietary Fiber 0 g
Sugars 365.9 g
Protein 31 g61.3%
Vitamin A 42.3% Vitamin C
Calcium 110.2% Iron 13.9%
*Based on a 2000 Calorie diet