Chocolate Espresso Ice Cream
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INGREDIENTS
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: hall@Tymnet.COM (Peggy Hall) Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the chocolate syrup and instant coffee. Freeze as is for 3 hours. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (128g) | ||
| Recipe Makes: 4 | ||
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| Calories: 380 | ||
| Calories from Fat: 214 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.8g | 32 % | |
| Saturated Fat 14.3g | 72 % | |
| Monounsaturated Fat 6.9g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 128mg | 39 % | |
| Sodium 78.9mg | 3 % | |
| Potassium 207.8mg | 5 % | |
| Total Carbohydrate 38.8g | 11 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 37.3g | ||
| Protein 3.9g | 6 % | |
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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. |
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Calories per serving: 380
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