- hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according
- to manufacturer's directions. Refrigerate remaining mixture until
- ready to freeze. When ice cream is frozen, transfer to a freezer
- container; freeze for 2-4 hours before serving.
- Yield: 2-1/2 quarts.
Nutritional Facts: 3/4 cup equals 181 calories, 7 g fat (5 g saturated fat), 49 mg cholesterol, 40 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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