60 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.025 kg
Invert sugar 0.003 g
Glucose 0.019 kg
Cream 38º 0.05 l
Ice cream stabiliser 1.0 g
Ginger 0.005 kg
Elaboration
  • Mix the milk, the powdered milk and the cream in a saucepan.
  • Add the sugar, inverted sugar syrup, glucose, stabilizer and grated ginger mixing well.
  • Heat the mixture whipping continuously.
  • Strain through a thin sieve and let chill with a reverse bain Marie.
  • Churn in the ice cream maker.
Nutritional information (1 portion)
Fiber 0.02 g
Saturates 3.35 g
Monounsaturated fatty acids 1.54 g
Polyunsaturated fatty acids 0.14 g
Cholesterol 20.5 mg
Calcium 84.18 mg
Iron 0.13 mg
Zinc 0.21 mg
Vitamin A 53.4 ug
Vitamin C 0.93 g
Folic acid 2.3 ug
Salt (Sodium) 56.58 mg
Sugars 12.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.