French Vanilla Ice Cream w/ Hershey's Chopped Kisses
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
6 large Eggs, 2 whole, 4 whites only3/4 C Granulated Sugar3/4 C Splenda1 C Heavy Whipping Cream1 C Light Cream2 C Half and Half2 C Skim Milk4 tsp Vanilla Extract(optional Vanilla Bean seeds)Approx 1 C. chilled Hershey Kisses or Mini Hershey Kisses; chopped w/ food processor, or blender
Makes approx. 8 "husband" size servings;) Sorry I can't be more specific, it never lasts more than a couple of days (if that) in our home and the serving sizes are not equal if you know where I'm coming from:)
1) First, beat the eggs until light and fluffy. If you have an electric hand mixer, or even better, a KitchenAid stand mixer, this will be a much easier process on your wrist/arms. If you are using an electric mixer this will only take a minute or two, if by hand it takes considerably longer/ more effort (believe me, I did it that way on my first attempt)
2) Gradually add the sugar/splenda to your eggs while continuously stirring the mixture.
3) Finally, add the creams, milk, and vanilla to the egg mixture, and blend.
4) Chill in the refrigerator, covered, preferrably in a steel bowl (it gets cold quicker) for at least 15-20 minutes. During this time also chill your Hershey's kisses if desireable (they are by no means necessary to make this treat tasty, it is great just as vanilla).
5) Pour the egg/cream mixture into your ice cream maker according to the manufacturer's instructions. I have a KitchenAid. It requires the bowl to be frozen for 15 hours prior to making the ice cream. Therefore it remains at all times in my freezer, otherwise there's no ice cream on a whim, and this recipe is so SIMPLE that you'll want to be able to whip it out in a snap!
6) While the ice cream is mixing, chop your Hershey's kisses in a food processor or pulse chop them in a blender and return to the refrigerator. You can place them into the ice cream mixture during the last several minutes of the mixing process, or according to your manufacturer's instructions.
7)Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JETTAJVB.
1) First, beat the eggs until light and fluffy. If you have an electric hand mixer, or even better, a KitchenAid stand mixer, this will be a much easier process on your wrist/arms. If you are using an electric mixer this will only take a minute or two, if by hand it takes considerably longer/ more effort (believe me, I did it that way on my first attempt)
2) Gradually add the sugar/splenda to your eggs while continuously stirring the mixture.
3) Finally, add the creams, milk, and vanilla to the egg mixture, and blend.
4) Chill in the refrigerator, covered, preferrably in a steel bowl (it gets cold quicker) for at least 15-20 minutes. During this time also chill your Hershey's kisses if desireable (they are by no means necessary to make this treat tasty, it is great just as vanilla).
5) Pour the egg/cream mixture into your ice cream maker according to the manufacturer's instructions. I have a KitchenAid. It requires the bowl to be frozen for 15 hours prior to making the ice cream. Therefore it remains at all times in my freezer, otherwise there's no ice cream on a whim, and this recipe is so SIMPLE that you'll want to be able to whip it out in a snap!
6) While the ice cream is mixing, chop your Hershey's kisses in a food processor or pulse chop them in a blender and return to the refrigerator. You can place them into the ice cream mixture during the last several minutes of the mixing process, or according to your manufacturer's instructions.
7)Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JETTAJVB.
Nutritional Info Amount Per Serving
- Calories: 449.5
- Total Fat: 32.6 g
- Cholesterol: 158.5 mg
- Sodium: 140.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 0.1 g
- Protein: 10.7 g
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