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Vanilla ice cream recipe nytimes real estate

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Vanilla ice cream recipe nytimes real estate
Dietary analysis per serving (4 servings)

239 calories 9 grams fat 4 grams saturated fats 3 grams monounsaturated fat 1 gram polyunsaturated fat 31 grams carbohydrates grams soluble fiber 31 grams sugars 7 grams protein 242 milligrams cholesterol 62 milligrams sodium

Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

Preparation

  1. In a tiny saucepan combine milk and lemon zest. Place over medium-low heat just until steaming don't boil. Remove from heat, cover, and permit mixture to infuse for around twenty minutes.
  2. Inside a medium bowl, whisk together egg yolks and sugar. Strain infused milk right into a pitcher, then whisk it into yolk mixture.
  3. Pour mixture right into a clean saucepan, and put over medium-low heat. Stir constantly having a wooden spoon until it forms a custard thick enough to coat back of spoon, about ten minutes. (Don't overheat or it'll curdle.)
  4. Awesome mixture by putting bottom of pan in a number of inches of cold water provide a stir. Transfer to some bowl and refrigerate until well chilled, about one hour. Freeze within an bread maker based on manufacturer's instructions.

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