60 min
Type of dish: Ice creams and sorbets
Temperature: Cold
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 5.0 g
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 20.0 g
Saturates 5.35 g
Monounsaturated fatty acids 2.54 g
Polyunsaturated fatty acids 1.14 g
Cholesterol 20.5 mg
Calcium 116.65 mg
Iron 53.08 mg
Zinc 0.21 mg
Vitamin A 2490.96 ug
Vitamin C 200.73 g
Folic acid 2.3 ug
Salt (Sodium) 186.45 mg
Sugars 29.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.