Try this Mint Julep Ice Cream recipe, or contribute your own.
Suggest a better description*Do not increase the amount of liquor in this recipe, since it will prevent the ice cream from hardening properly. In a saucepan, bring the sugar, water and mint to a boil. Simmer over medium heat for 5 to 8 minutes to make a simple syrup. Cool and strain, discarding mint. In a large bowl, combine the condensed milk, cream, milk, vanilla, salt and liquor. Stir in the mint syrup. Tint with a few drops of food coloring, if desired. Pour into an ice cream maker and freeze according to manufacturers instructions until firm. Garnish with additional mint sprigs. Yield: Approximately 2 quarts. From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned. Posted to MM-Recipes Digest V4 #8 by "Rfm"
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Serving Size: 1 Batch (1413g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 4079 | ||
Calories from Fat: 1613 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 179.2g | 239 % | |
Saturated Fat 111.3g | 557 % | |
Monounsaturated Fat 51.6g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 661.9mg | 204 % | |
Sodium 262.5mg | 9 % | |
Potassium 987.2mg | 26 % | |
Total Carbohydrate 627.6g | 185 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 621.2g | ||
Protein 16.9g | 24 % | |
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: 4079
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