45 min
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Egg yolk 6.0 ud
Sugar 0.118 kg
Ice cream stabiliser 10.0 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 3.63 g
Saturates 14.85 g
Monounsaturated fatty acids 9.31 g
Polyunsaturated fatty acids 1.83 g
Cholesterol 323.58 mg
Calcium 174.79 mg
Iron 2.23 mg
Zinc 1.87 mg
Vitamin A 293.85 ug
Vitamin C 1.8 g
Folic acid 43.05 ug
Salt (Sodium) 148.4 mg
Sugars 41.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.