45 min
Suitable for vegetarians
Additional culinary preparation: Sweet
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.1 l
Egg yolk 6.0 ud
Sugar 0.118 kg
Ice cream stabiliser 10.0 g
  • 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 3.27 g
Saturates 15.79 g
Monounsaturated fatty acids 9.69 g
Polyunsaturated fatty acids 1.88 g
Cholesterol 324.18 mg
Calcium 185.29 mg
Iron 5.35 mg
Zinc 2.2 mg
Vitamin A 294.45 ug
Vitamin C 1.8 g
Folic acid 41.25 ug
Salt (Sodium) 118.4 mg
Sugars 28.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.