60 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cream 38º 0.017 l
Sugar 0.03 kg
Ice cream stabiliser 2.667 g
Elaboration
  • Boil the cream and milk.
  • 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.
  • Pasteurize between 82 °C - 85 °C.
  • Pour the mixture over the chocolate frosting and mix well.
  • 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 0.4 g
Saturates 2.36 g
Monounsaturated fatty acids 1.64 g
Polyunsaturated fatty acids 0.39 g
Cholesterol 78.32 mg
Calcium 35.23 mg
Iron 0.49 mg
Zinc 0.36 mg
Vitamin A 66.99 ug
Vitamin C 0.36 g
Folic acid 10.26 ug
Salt (Sodium) 27.4 mg
Sugars 8.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.