Recipe courtesy of Fjord's Ice Cream Factory
South Dakota Honey Sunflower Vanilla Ice Cream
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 4 hr
- Yield: 4 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 220
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 76 mg
- Level: Easy
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 4 hr
- Yield: 4 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 220
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 76 mg
Ingredients
Directions
- In a large bowl, whisk together all ingredients except the sunflower seeds. Transfer mixture to an an ice cream machine, except for the sunflower seeds. Follow the ice cream machine manufacturer's instructions for making ice cream. When the ice cream has the consistency of pudding and the machine is no longer churning, stir in the sunflower seeds. Freeze the ice cream until hardened, about 4 hours.
