Try this Rum Cherry Ice Cream recipe, or contribute your own.
Suggest a better descriptionFrom: eastman@solstice.jpl.nasa.gov (Sherri Eastman) Date: Thu, 6 Jul 1995 02:17:30 GMT (exerpted from Lee Baileys Long Weekends) Place the cherries in a bowl and cover with rum. Allow to soak for several hours. Heat half-and-half and sugar together until sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy and then whisk in 1/2 cup of the heated half-and-half mixture. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. DO NOT OVERCOOK OR THE CUSTARD WILL CURDLE. Stir in vanilla, allow to cool completely, then chill. Pour into a commercial ice-cream maker and freeze according to manufacturers directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency. Makes about 1-3/4 pints. Sherri and Dazzle REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (1299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2123 | ||
Calories from Fat: 1421 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.9g | 211 % | |
Saturated Fat 88.8g | 444 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 2070mg | 637 % | |
Sodium 499.4mg | 17 % | |
Potassium 1584mg | 42 % | |
Total Carbohydrate 129.6g | 38 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 129g | ||
Protein 53.2g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2123
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