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Lime Ice by Rick Bayless

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)1127.6567
Carbohydrates (g)288.8806
Total fats (g)0.2273
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions. | 2. The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries. | 3. WITHOUT MAKER: Place it in the freezer for a few hours, mix it up and it's good to go :). Cover it so there's no freezer burn (but the corn syrup prevents it from freezing too much). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime 5 -6 cup - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    corn syrup 1/3 cup 321.6767 87.2846 0.0 0.2273
    raspberry 2 -3 cups 0.0 0.0 0.0 0.0

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



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