Try this Chocolate Ice Cream #2 recipe, or contribute your own.
Suggest a better descriptionFrom: hy7754@cis.ohio-state.edu Date: Thu, 14 Oct 93 04:35:26 GMT Rinse out a saucepan with cold water and heat the chocolate in it with light cream. Stir from time to time. Dont let the mixture boil. In a heatproof bowl, beat egg yolks and sugar until they are thick and creamy. Slowly add chocolate mixture and stir well. Place the bowl over a pan of simmering water and stir or gently beat the mixture until it begins to thicken. Set aside and cool. Whip heavy cream lightly and fold it into the chocolate mixture. Freeze in an ice-cream freezer. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 343 | ||
Calories from Fat: 162 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 839.1mg | 258 % | |
Sodium 32.6mg | 1 % | |
Potassium 74.8mg | 2 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 35.4g | ||
Protein 10.8g | 15 % | |
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: 343
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