90 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Cream 38º 0.025 l
Egg yolk 1.25 ud
Sugar 0.025 kg
Earl Grey tea 3.5 g
Stabiliser 5.0 g
Elaboration
  • Boil the cream with the milk and the tea.
  • 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 it in ice-cream maker.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 1.92 g
Monounsaturated fatty acids 1.29 g
Polyunsaturated fatty acids 0.32 g
Cholesterol 68.15 mg
Calcium 36.25 mg
Iron 0.51 mg
Zinc 0.32 mg
Vitamin A 63.29 ug
Vitamin C 0.36 g
Folic acid 8.55 ug
Salt (Sodium) 24.1 mg
Sugars 5.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.