Black coffee-olive ice cream

60 min
Suitable for vegetarians
Type of dish: Ice creams and sorbets
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.35 l
Sugar 0.07 kg
Dextrosa 25.0 g
Glycerine 10.0 g
Procrema 100 frío Sosa 0.04 kg
Cream 0.05 l
Egg yolk 3.75 ud
stoneless black olives 0.028 kg
Coffee flavour 25.0 g
Table salt 0.5 g
Elaboration
  • Chop and crush the olives until obtaining a paste and then weigh the paste.
  • Bring the milk, cream, coffee paste, olive paste, dextrose and glycerin to the boil in a pot.
  • Place the egg yolks in a bowl, add sugar, mix well and then add part of the boiled liquid.
  • Pour all the mixture into the pot and cook it at a temperature between 82 ºC and 85.
  • Strain through a Chinese colander and then cool in an inverted bain-marie and stir.
  • Place into an ice cream maker.
Nutritional information (1 portion)
Energy
210.99
kcal
Carbohydrates
22.87
g
Proteins
4.85
g
Lipids
11.24
g
Fiber 0.17 g
Saturates 5.0 g
Monounsaturated fatty acids 3.49 g
Polyunsaturated fatty acids 0.93 g
Cholesterol 200.35 mg
Calcium 109.96 mg
Iron 1.12 mg
Zinc 0.77 mg
Vitamin A 179.2 ug
Vitamin C 1.26 g
Folic acid 26.16 ug
Salt (Sodium) 246.05 mg
Sugars 21.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.