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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, bring the sugar and 2 cups of water to a boil. | 2. Add the apples, lemon zest and lemon juice. | 3. Simmer for 45 minutes over low heat, or until the apples are tender. | 4. Remove from heat and cool completely. | 5. When cooled, puree the mixture in a blender of food processor or, my preference, with an immersion blender. | 6. Add the Calvados. | 7. If you are using an ice cream maker, first chill the mixture for at least three hours. Then, pour into your machine and process for 30 to 40 minutes, or until creamy. | 8. Freeze until ready to serve. | 9. If you are using your freezer, Place the mixture in the freezer. | 10. As soon as it begins to freeze, take it out and beat the mixture vigorously by hand for 1 minute. | 11. Return to the freezer and repeat the process one or two more times at thirty minute intervals. | 12. Keep frozen until ready to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
lemon zest	1		grated	-	-	-	-
granny smith apple	4		peeled cored halved	387.44	90.9148	2.9392	1.2692
lemon juice	1	tablespoon	squeezed	3.355	1.0523	0.0534	0.0366
calvados	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.