Ginger ice cream
60 min

Type of dish:
Ice creams and sorbets
Temperature:
Cold
Allergens
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.125 l
Powdered milk
25.0 g
Sugar
0.025 kg
Inverted sugar
0.003 g
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)
Energy
862.78
kcal
Carbohydrates
179.15
g
Proteins
19.27
g
Lipids
12.65
g
Fiber
18.8
g
Saturates
5.23
g
Monounsaturated fatty acids
2.48
g
Polyunsaturated fatty acids
1.08
g
Cholesterol
20.5
mg
Calcium
114.7
mg
Iron
49.9
mg
Zinc
0.21
mg
Vitamin A
2344.56
ug
Vitamin C
188.73
g
Folic acid
2.3
ug
Salt (Sodium)
178.65
mg
Sugars
28.43
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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