Soy-Quince Ice Cream
Soy-Quince Ice Cream - Irresistible ice cream pleasure—and without cream!
Healthy, because
Even smarter
Nutritional values
Three soy products are in the dessert! In addition to preventing cardiovascular complaints, their ingredients are said to be able to reduce the number and intensity of hot flushes during the menopause, and the high-quality protein of the legume is a very important component in any diet.
If you don't have an ice cream machine: Pour the mixture into a plastic container and refrigerate for about 2 hours. Puree with a hand blender and freeze again. Repeat the process until you get a smooth ice cream. Then marble with the quince puree.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4.2 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 55 g |
Ingredients
- Ingredients
- 4 very fresh eggs
- 2 ozs sugar
- 1 pc fresh ginger (about 10 grams)
- 1 Vanilla bean
- 1 cup Soy creamer
- 1 cup Soy milk
- 4 ozs Soy yogurt
- ½ lemon
- 9 ozs Quince paste (from a jar, preferably organic)
- Lemon balm (for garnish)
Kitchen utensils
Preparation steps
Separate the eggs. (Reserve egg whites for another use.) Mix yolks with sugar in a bowl. Beat with a hand mixer to create a light, frothy cream.
Peel the ginger root and cut into slices. Halve vanilla bean lengthwise and scrape out the seeds.
Heat ginger and vanilla cream with soy creamer and soy milk in a pot.
Remove from heat and let cool slightly. Beat into the egg yolk mixture.
Pour the mixture back into the pot and heat over low heat, stirring constantly, until the mixture begins to thicken.
Pass through a fine sieve into a bowl, let cool and stir in soy yogurt.
Freeze mixture in an ice cream maker according to manufacturer's instructions, about 1 1/2 hours.
Squeeze juice from lemon. Mix 2-3 tablespoons juice in a small bowl with the quince paste until smooth.
Swirl the quince mixture into the frozen soy cream for a marbled pattern. Scoop into balls and serve.
