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Ginger Ice Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.2133
Energy (kCal)1031.73
Carbohydrates (g)87.9628
Total fats (g)66.8499
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup. | 2. Set aside and cool for 5 minutes. | 3. In another saucepan, scald the milk and cream. | 4. Remove from heat and stir in 1/3 cup sugar and the ginger syrup. | 5. Set aside for 15 minutes to let flavors blend. | 6. Strain the ginger solids from the milk mixture and discard. | 7. Whisk in the egg yolks and crystallized ginger. | 8. Return to heat, either in a double boiler or heat diffuser. | 9. Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil. | 10. Cool and prepare according to your ice cream maker instructions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    gingerroot 2 tablespoons grated peeled - - - -
    milk 1 1/4 1/4 186.05 14.579 9.6075 9.9735
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    ginger 1 tablespoon chopped crystallized 4.8 1.0662 0.1092 0.045

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



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