45 min
Suitable for vegetarians
Type of dish: Ice creams and sorbets
Temperature: Cold
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.175 l
Cream 0.075 l
Vanilla 0.25 ud
Egg yolk 2.0 ud
Sugar 0.06 kg
Ice cream stabiliser 5.0 g
  • Boil the milk and cream with the vanilla.
  • 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.
  • Heat it between 82 ºC - 85 ºC.
  • 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)
Fiber 0.0 g
Saturates 4.65 g
Monounsaturated fatty acids 2.78 g
Polyunsaturated fatty acids 0.57 g
Cholesterol 117.16 mg
Calcium 60.75 mg
Iron 0.61 mg
Zinc 0.43 mg
Vitamin A 122.14 ug
Vitamin C 0.63 g
Folic acid 13.83 ug
Salt (Sodium) 43.83 mg
Sugars 13.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.