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Gastronomic Gelato Italiano

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.0
Energy (kCal)1655.385
Carbohydrates (g)205.8577
Total fats (g)91.2693
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a heavy sauce pan, whisk together the cocoa, sugar and salt. | 2. Whisk in milk, Frangelico, and eggs. | 3. Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes. | 4. Whisk in cream and remove from heat. | 5. Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours. | 6. When ready to freeze, if using an ice cream maker, follow your manufacturer's directions. | 7. Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker. | 8. Garnish with additional biscotti. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cocoa powder 3/4 cup unsweetened 147.06 37.3455 12.642000000000001 8.8365
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    sea salt 1 dash - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    egg 2 whisked 143.0 0.72 12.56 9.51
    heavy whipping cream 1 1/2 cups 612.0 4.9319999999999995 5.112 64.944
    frangelico 1/4 cup - - - -
    biscotti 2 crushed - - - -

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



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