60 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.125 l
Cream 38º 0.031 l
Vanilla 0.063 ud
Egg yolk 1.5 ud
Sugar 0.025 kg
Elaboration
  • Boil the milk and cream with the vanilla.
  • In a bowl, mix the egg yolks and 1/4 of sugar.
  • Heat 3/4 cups of sugar in a pan until it is dark amber colour.
  • Pour the mixture until all the caramel has dissolved.
  • Lightly whisk eggs in a medium sized bowl, then add half of hot caramel mixture in a slow stream, whisking constantly.
  • Heat between 82 °C-85 °C and strain through a thin sieve.
  • Churn the ice cream in an ice-cream maker.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 2.38 g
Monounsaturated fatty acids 1.58 g
Polyunsaturated fatty acids 0.39 g
Cholesterol 82.2 mg
Calcium 41.46 mg
Iron 0.45 mg
Zinc 0.31 mg
Vitamin A 77.0 ug
Vitamin C 0.45 g
Folic acid 10.31 ug
Salt (Sodium) 30.01 mg
Sugars 6.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.