Ice cream

60 min

Suitable for vegetarians

Type of dish: Ice creams and sorbets

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Sterilised milk 0.125 l

Cream 0.025 l

Egg yolk 1.5 ud

Sugar 0.03 kg

Ice cream stabiliser 2.667 g

Vanilla flavour 0.002 g

Elaboration

Boil the cream and milk.
In a separate bowl, whisk the egg yolks together with the sugar, the ice cream stabiliser and the vanilla flavor.
Then strain the hot milk over the yolks, whisking continuously.
Pasteurize between 82 °C - 85 °C.
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

77.0

kcal

Carbohydrates

7.69

Proteins

1.85

Lipids

4.42

Fiber 0.0 g

Saturates 2.11 g

Monounsaturated fatty acids 1.46 g

Polyunsaturated fatty acids 0.38 g

Cholesterol 80.82 mg

Calcium 40.85 mg

Iron 0.45 mg

Zinc 0.3 mg

Vitamin A 73.46 ug

Vitamin C 0.45 g

Folic acid 10.31 ug

Salt (Sodium) 29.6 mg

Sugars 7.16 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.