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Recipe Name: Light Mint Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

8 Young mint sprigs, taken
from top of stem
5 Tablespoon(s) Superfine, caster sugar
1 1/2 Cup(s) Creme fraiche, see below
3 Egg whites, stiffly beaten
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>Date: Thu, 11 Jul
1996 22:59:51 EDT Chop the mint leaves very finely,then put into a
blender with the sugar. Blend until well mixed. Stirthe sugar and mint
mixture into the creme fraiche. Fold in the eggwhites. Put into a
freezer container and freeze for at least 4 hours.Creme fraiche is a
lightly cultured cream with a consistency betweensour (soured) cream
and heavy (double) cream. If unavailable, you cansubstitute two parts
heavy cream mixed with one part sour cream; leavein a warm room for 5 -
6 hours until thickened, then stir, cover andrefrigerate.Recipe is from
Alfresco by Linda Burgess and Rosamond Richardson.EAT-L Digest 11 July
96From the EAT-L recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 246
Calories From Fat: 225
Total Fat: 25.5g
Cholesterol: 80.2mg
Sodium: 39.8mg
Potassium: 95.6mg
Carbohydrates: 3.1g
Protein: 2.3g

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