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
Cream 38º 0.05 l
Egg yolk 3.0 ud
Sugar 0.06 kg
Ice cream stabiliser 10.0 g
Elaboration
  • Prepare soaked dried grapes with rum.
  • 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.
  • 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.
  • Add the soaked dried grapes marinated with rum one minute before the ice-cream maker finishes.
Nutritional information (1 portion)
Fiber 0.1 g
Saturates 4.22 g
Monounsaturated fatty acids 2.93 g
Polyunsaturated fatty acids 0.75 g
Cholesterol 161.64 mg
Calcium 82.3 mg
Iron 0.93 mg
Zinc 0.61 mg
Vitamin A 146.92 ug
Vitamin C 0.9 g
Folic acid 20.63 ug
Salt (Sodium) 59.98 mg
Sugars 15.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.