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I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.
Nutritional Facts 1 serving (1/2 cup) equals 362 calories, 23 g fat (11 g saturated fat), 78 mg cholesterol, 81 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Toffee Crunch Ice Cream in Cooking for One or Two Cookbook , p281
Chocolate Milk Ice CreamHere’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana
Here’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana
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