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Spanish Lemon Ice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.6273
Energy (kCal)113021.2525
Carbohydrates (g)28228.3107
Total fats (g)11.5444
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separate egg yolks and whites. | 2. Beat yolks and sugar until light and creamy. | 3. Beat whites in a separate bowl until stiff. | 4. Add lemon juice and zest and milk to yolk mixture. | 5. Fold in whipped egg whites gently. | 6. Put into a suitable container for freezing, that will still allow you to whip the mixture in later on. | 7. Freeze mixture until just frozen through (about 2 hours). | 8. Take out and whip again for a few minutes. | 9. Refreeze until needed. | 10. I don't think this mixture should be kept for a long time in the freezer because of the raw eggs. I imagine no more than a week would be best. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 143.0 0.72 12.56 9.51
    sugar 140 112837.2 28223.44 0.0 0.0
    lemon 1 tablespoon rind 3.8425 1.2349 0.1458 0.0397
    lemon juice 2 -3 tablespoons 0.0 0.0 0.0 0.0
    milk 1/4 37.21 2.9158 1.9215 1.9947

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



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