Ginger 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
Powdered milk
25.0 g
Sugar
0.025 kg
Inverted sugar
0.003 g
Ice cream stabiliser
1.0 g
Ginger
5.0 g
Elaboration
- Mix the milk, the powdered milk and the cream in a saucepan.
- Add the sugar, inverted sugar syrup, glucose, stabilizer and grated ginger mixing well.
- Heat the mixture whipping continuously.
- Strain through a thin sieve and let chill with a reverse bain Marie.
- Churn in the ice cream maker.
Nutritional information (1 portion)
Energy
111.53
kcal
Carbohydrates
12.94
g
Proteins
2.36
g
Lipids
5.61
g
Fiber
0.02
g
Saturates
3.35
g
Monounsaturated fatty acids
1.54
g
Polyunsaturated fatty acids
0.14
g
Cholesterol
20.5
mg
Calcium
84.18
mg
Iron
0.12
mg
Zinc
0.21
mg
Vitamin A
53.25
ug
Vitamin C
0.91
g
Folic acid
2.3
ug
Salt (Sodium)
56.57
mg
Sugars
12.47
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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