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Frangelico Ice Cream - Bridges Restaurant, Danville, Ca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.0071
Energy (kCal)1803.361
Carbohydrates (g)179.4335
Total fats (g)103.7031
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. | 2. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. | 3. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). | 4. Strain into bowl. Whisk in liqueur. Refrigerate uncovered, until cold. | 5. Process custard in ice cream maker according to manufacturer's instructions. | 6. Store covered in freezer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 1 1/2 cups 525.6 5.327999999999999 3.906 55.638000000000005
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    vanilla bean 1 12.095999999999998 0.5313 0.0025 0.0025
    egg yolk 8 437.92 4.8824 21.5696 36.0944
    frangelico 1/3 cup - - - -

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



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