60 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.125 l
Cream 38º 0.025 l
Egg yolk 1.5 ud
Sugar 0.03 kg
Ice cream stabiliser 2.667 g
Vanilla flavour 0.002 g
Elaboration
  • Boil the cream and milk.
  • In a separate bowl, whisk the egg yolks together with the sugar, the ice cream stabiliser and the vanilla flavor.
  • Then strain the hot milk over the yolks, whisking continuously.
  • Pasteurize between 82 °C - 85 °C.
  • 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 2.11 g
Monounsaturated fatty acids 1.46 g
Polyunsaturated fatty acids 0.38 g
Cholesterol 80.82 mg
Calcium 40.85 mg
Iron 0.45 mg
Zinc 0.3 mg
Vitamin A 73.46 ug
Vitamin C 0.45 g
Folic acid 10.31 ug
Salt (Sodium) 29.6 mg
Sugars 7.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.