45 min
Type of dish: Ice creams and sorbets
Temperature: Cold
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.125 l
Cream 38º 0.05 l
Vanilla 0.25 ud
Egg yolk 2.0 ud
Sugar 0.029 kg
Ice cream stabiliser 5.0 g
Elaboration
  • 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 3.37 g
Monounsaturated fatty acids 2.19 g
Polyunsaturated fatty acids 0.52 g
Cholesterol 110.26 mg
Calcium 46.03 mg
Iron 0.59 mg
Zinc 0.39 mg
Vitamin A 104.48 ug
Vitamin C 0.45 g
Folic acid 13.33 ug
Salt (Sodium) 32.23 mg
Sugars 7.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.