Ice Cream
4680 mins (prep 1800, cooking 2880)
12 ingredients
1 servings
I got this recipe about 30 years ago from Phyllis, Donna's sister we used to make this on her farm in Northern California in a hand cranked ice creme maker it is very good. The ice cream needs to be frozen for at least 24 - 48 hours other wise it is still very good cold but soft. I do not know what would happen to the consistency if less than full fat dairy products were to be used. Especially good with fresh picked fruit like ripe peaches or cookies crumbled on top on a hot summer's day!

Categories:  easy , 3-steps-or-less , north-american , american , >-1-day , number-of-servings , low-in... , low-sodium , time-to-make , for-large-groups , dessert ,
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Serving Size (713.82 g)
Servings 1
Amount per Serving
Calories 2245.4 Calories from Fat 20.52
% Daily Value *
Total Fat 2.28g 3.5%
Saturated Fat 0.39g 1.97%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1336.82mg 55.7%
Total Carbohydrate 564.19g 188.06%
Dietary Fiber 9.58 g 38.34%
Sugars 497.08 g %
Protein 12.92g 25.84%
Vitamin A 7.99IU% Vitamin C 0.0mg%
Calcium 40.36mg% Iron 3.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whipping cream