Try this Apple Tarts with Ice Cream Part 2 recipe, or contribute your own.
Suggest a better descriptionSOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Dont let sugar burn. Remove saucepan from heat, immediately add cream, stirring until smooth. Add butter, let melt in sauce. Stir to combine thoroughly. Serve warm or chilled. If not using at once, cover with plastic wrap, store in refrigerator. ICE CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour a little scalded milk and cream into egg mixture, stir gently. Gradually add and mix in remaining milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions. ~---- FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA #1 (Well see if they go up in order
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 220 | ||
Calories from Fat: 71 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 29.6mg | 9 % | |
Sodium 211.4mg | 7 % | |
Potassium 92.5mg | 2 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 37.9g | ||
Protein 1.9g | 3 % | |
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: 220
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