Suicide Ice Cream

20
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Printed in the newspaper a long time ago. makes 6 quarts"

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (191 g)
  • Calories 333.4
  • Total Fat - 14.2 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 74.5 mg
  • Sodium - 158.6 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 2 g
  • Sugars - 33 g
  • Protein - 6.5 g
  • Calcium - 110 mg
  • Iron - 1 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.1 mg

Step 1

Note: to pasteurize eggs: in a heavy saucepan stir together eggs with 1/2 cup evaporated milk, 1/2 cup of the sugar, and 4 teaspoons water, 1/4 teaspoon cream of tartar. Put in a double boiler and sir continuous until temperature reaches 160 degrees F (if you don't stir continuously, the eggs will cook). Then let cool in the refrigerator. Continue with recipe.

Step 2

Beat 4 eggs until very foamy and add 2 1/2 cups of sugar and combine with the remaining ingredients and pour into a 6 quart ice cream freezer and freeze according to machine directions.

Tips & Variations


  • 6 quart ice cream maker

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