Try this Venezuelan Chocolate Ice Cream recipe, or contribute your own.
Suggest a better descriptionPlace half-and-half, vanilla seeds, cinnamon sticks, cloves, star anise, and saffron in a medium saucepan and heat until just scalded. Set aside to cool for 1/2 hour. Place egg yolks and sugar in a bowl and whist together. Gradually add cooled half-and-half mixture to egg-and-sugar mixture, whisking continuously. Then pour back into saucepan and cook, stirring constantly, over medium heat until mixture thickens. Immediately strain into the melted chocolate and whisk well. Add rose water and chill. Freeze in an ice cream machine, following manufacturers directions. Makes approximately 1 1/2 quarts. Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley"
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Serving Size: 1 Serving (9085g) | ||
Recipe Makes: 1 | ||
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Calories: 17089 | ||
Calories from Fat: 11180 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1242.2g | 1656 % | |
Saturated Fat 674.6g | 3373 % | |
Monounsaturated Fat 418.8g | ||
Polyunsanturated Fat 89.6g | ||
Cholesterol 19289.5mg | 5935 % | |
Sodium 3470.9mg | 120 % | |
Potassium 11655.9mg | 307 % | |
Total Carbohydrate 1160g | 341 % | |
Dietary Fiber 23.7g | 95 % | |
Sugars, other 1136.3g | ||
Protein 431.8g | 617 % | |
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: 17089
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