Toasted sheep's milk ice cream
60 min
![Suitable for vegetarians](/assets/icons/vegetarian-8204ebdc760a2e5b0a5808f3b1cd3ed90d9847e824459e059bb70f6225783987.png)
Temperature:
Cold
Type of dish:
Ice creams and sorbets
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Heat milk and cream in a saucepan.
- Pour into a deep bowl and brown it 5 or 6 times with a bakery blowtorch.
- Return the milk in a saucepan and add the rest of the ingredients. Heat to around 82 ºC and cool it with an inverted bain marie (water, ice and salt).
- Mix everything in the turmix and place in the ice cream machine.
- Store in the ice cream freezer.
Nutritional information (1 portion)
Energy
103.78
kcal
Carbohydrates
10.87
g
Proteins
2.49
g
Lipids
5.66
g
Fiber
0.0
g
Saturates
3.63
g
Monounsaturated fatty acids
1.53
g
Polyunsaturated fatty acids
0.2
g
Cholesterol
14.41
mg
Calcium
79.65
mg
Iron
0.06
mg
Zinc
0.23
mg
Vitamin A
44.29
ug
Vitamin C
1.64
g
Folic acid
2.05
ug
Salt (Sodium)
4.52
mg
Sugars
10.42
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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