Good Mood Recipe
Vanilla Bean Ice Cream
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 212 mg | (5 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 379 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the ice cream
- 16 ozs milk
- 8 ozs Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 7 ozs sugar
- 2 Tbsps Cognac
- For the topping
- fresh Strawberries
- fresh Raspberries
Preparation steps
1.
Cut vanilla bean lengthwise, scrape out the seeds and stir the seeds and bean into the milk in a saucepan. Add the heavy cream and bring to a boil.
2.
Beat the egg yolks and sugar in a bowl until creamy.
3.
Stir the boiling milk mixture into the egg yolk mixture and then pour back into the pan. Fish out the vanilla bean and stir over low heat with a wooden spoon until the cream begins to thicken. Do not boil.
4.
Strain the cream through a sieve, stir in the cognac, and cool in a bowl in an ice water bath, stirring occasionally.
5.
Pour the cooled cream into a shallow metal tray and freeze covered. (Or pour into an ice cream maker and finish).
6.
Serve the ice cream scooped into bowls and topped with the berries.
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