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Ice Cream with Mexican Chocolate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.3737
Energy (kCal)774.9154
Carbohydrates (g)100.1646
Total fats (g)35.1675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy. | 2. Gradually whisk in the sugar. | 3. Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly. | 4. Whisk in the cream, then stir in the milk, a little at a time. | 5. Cool mixture, then chill. | 6. Pour the mixture into an ice cream maker and churn until thick. | 7. OR freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges. | 8. Process to break up the ice crystals, then freeze again. | 9. To serve, decorate with chocolate curls. | ---------------------------------------------------------------------------
    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
    caster sugar 1/2 cup - - - -
    mexican chocolate 4 ounces 483.0754 87.7814 4.1277 17.6787
    double cream 1 2/3 2/3 - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    chocolate curl - - - -

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



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