Try this Vanilla Rose Ice Cream recipe, or contribute your own.
Suggest a better descriptionBring half and half, heavy cream and rose tea to a low boil stirring often. Turn off heat, add vanilla, and let infuse for 20 minutes till Luke warm. Put in blender till smooth. Meanwhile blend egg yokes and honey together in a mixing bowel. Once mixture in blender is cool, slowly combine the cream mix in with the eggs and whip till fluffy. Put in container and freeze.
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Serving Size: 1 Serving (1215g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2071 | ||
Calories from Fat: 1605 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.3g | 238 % | |
Saturated Fat 105g | 525 % | |
Monounsaturated Fat 54.9g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 1571.5mg | 484 % | |
Sodium 485mg | 17 % | |
Potassium 1463.1mg | 39 % | |
Total Carbohydrate 82.9g | 24 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 82.9g | ||
Protein 44.7g | 64 % | |
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: 2071
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