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Butterscotch-Ginger Ice Cream Sauce For Two

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2905
Energy (kCal)419.1067
Carbohydrates (g)86.0377
Total fats (g)8.0185
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a two-cup glass measuring cup, combine the brown sugar, cornstarch and ground ginger; mix in honey, then stir in cream and butter. | 2. Microwave, uncovered, on High for 2 to 3 minutes or until thickened, stirring every minute. | 3. Stir in crystallized ginger. | 4. Serve warm over ice cream, preferably a french vanilla. | 5. If there are leftovers, keep them refrigerated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038
    honey 3 tablespoons - - - -
    half cream 1/4 cup 34.22 5.22 1.508 0.812
    butter 1 tablespoon softened 85.5 3.9285 2.6715 7.2
    ginger 2 tablespoons chopped crystallized 0.4 0.0888 0.0091 0.0038

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



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