- 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 quarts.
Nutritional Facts: 1/2 cup equals 189 calories, 2 g fat (1 g saturated fat), 35 mg cholesterol, 118 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.