60 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cream 38º 0.025 l
Sterilised milk 0.125 l
Honey 0.075 kg
Egg yolk 1.5 ud
Ice cream stabiliser 10.0 g
Elaboration
  • Infuse the milk, cream and honey.
  • Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking.
  • Pour the mixture into a pan and heat until it reaches 85 ºC.
  • Strain through a thin sieve and let chill with a reverse bain marie.
  • Churn the ice cream in an ice-cream maker.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 2.11 g
Monounsaturated fatty acids 1.46 g
Polyunsaturated fatty acids 0.38 g
Cholesterol 80.82 mg
Calcium 41.48 mg
Iron 0.51 mg
Zinc 0.3 mg
Vitamin A 73.46 ug
Vitamin C 0.45 g
Folic acid 10.31 ug
Salt (Sodium) 29.6 mg
Sugars 13.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.