Saffron Ice Cream
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INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: spp@zabriskie.berkeley.edu (Steve Pope) Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker (I did this using the smallest model Donvier). Result: Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of saffron from the above, and could probably get by with less. 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 (930g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 1380 | ||
| Calories from Fat: 892 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 99.1g | 132 % | |
| Saturated Fat 61.1g | 306 % | |
| Monounsaturated Fat 28.8g | ||
| Polyunsanturated Fat 3.8g | ||
| Cholesterol 383.9mg | 118 % | |
| Sodium 370.6mg | 13 % | |
| Potassium 1124.8mg | 30 % | |
| Total Carbohydrate 102.5g | 30 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 102.5g | ||
| Protein 27.2g | 39 % | |
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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: 1380
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