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    You are in: Home / Recipes / Custard Ice Cream Recipe
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    Custard Ice Cream

    Average Rating:

    3 Total Reviews

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    • on July 12, 2004

      This does make a nice dessert. It hardened very hard, though, and tended to be crunchy. I couldn't seem to be able to soften it to a creamy texture. It just melted. That said, it tastes very good, and I'm sure is a lot better for the health than the great majority of frozen desserts. Other than adding the vanilla after the mixture had cooled, and straining everything before chilling, I followed the recipe exactly. Thank you for posting it.

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    • on May 11, 2004

      Delicious and healthy ice cream! I made this for my ds when he had his wisdom teeth out as something wholesome for him to have. It was a treat for him and also for everyone else. The only change I made was using a split vanilla bean instead of vanilla extract. Delicious! Thanks for sharing this keeper! We will be having this a lot this summer!

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    • on January 26, 2003

      I didn't particularly care for this. It tasted very eggy. I used Egg Beaters and skim milk, it might come out better if you use whole milk and real eggs. However, I would highly recommend trying Best Ever Low Fat Custard Ice Cream, Best Ever Lowfat Custard Ice Cream.

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    Nutritional Facts for Custard Ice Cream

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 86.4
    Calories from Fat 36
    Total Fat 4.1 g
    Saturated Fat 1.9 g
    Cholesterol 87.8 mg
    Sodium 56.1 mg
    Total Carbohydrate 7.7 g
    Dietary Fiber 0.0 g
    Sugars 4.9 g
    Protein 4.3 g


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