Chocolate ice cream
60 min

Type of dish:
Ice creams and sorbets
Temperature:
Cold
Allergens
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.1 l
Cream
0.017 l
Black coating
0.017 kg
Egg yolk
1.5 ud
Sugar
0.03 kg
Ice cream stabiliser
2.667 g
Elaboration
- Boil the cream and milk.
- In a separate bowl, whisk the egg yolks together with the sugar and ice cream stabilizer.
- Then strain the hot milk over the yolks, whisking continuously.
- Pasteurize between 82 °C - 85 °C.
- Pour the mixture over the chocolate frosting and mix well.
- Chill the mixture thoroughly with a reverse bain-marie (water, ice and salt).
- Churn the ice cream in an ice-cream maker.
Nutritional information (1 portion)
Energy
86.63
kcal
Carbohydrates
8.53
g
Proteins
1.89
g
Lipids
5.0
g
Fiber
0.39
g
Saturates
2.49
g
Monounsaturated fatty acids
1.7
g
Polyunsaturated fatty acids
0.4
g
Cholesterol
78.29
mg
Calcium
35.34
mg
Iron
1.01
mg
Zinc
0.35
mg
Vitamin A
67.52
ug
Vitamin C
0.36
g
Folic acid
10.26
ug
Salt (Sodium)
27.4
mg
Sugars
7.88
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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