Try this Sweet Woodruff Ice Cream recipe, or contribute your own.
Suggest a better descriptionPut flowers, milk and cream into a large pan and bring slowly to the boil. Beat egg yolks and sugar together in a wide baking bowl until light and creamy. Pour over the boiling cream infusion whisking vigorously to form a thickened custard. Taste. If the woodruff flavour is intense enough strain the custard and churn in an ice cream maker until doubled in bulk, light and creamy. Store in a freezer. (If the flavour needs intensifying then leave the flowers to infuse for a further half hour before straining). Serve scoops in the brandy snap basket and drizzle the plate with caramel sauce.
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Serving Size: 1 Serving (2313g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7163 | ||
Calories from Fat: 4931 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 547.8g | 730 % | |
Saturated Fat 227.3g | 1137 % | |
Monounsaturated Fat 224.7g | ||
Polyunsanturated Fat 72.9g | ||
Cholesterol 20564.7mg | 6328 % | |
Sodium 961.5mg | 33 % | |
Potassium 2241.8mg | 59 % | |
Total Carbohydrate 299.2g | 88 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 299.2g | ||
Protein 270.1g | 386 % | |
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: 7163
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