Vanilla Ice Cream with Berries and Sweet Drizzle
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 233 mg | (6 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 384 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Vanilla bean (split lengthways, seeds scraped out)
- ⅞ cup milk
- 4 egg yolks
- ⅔ cup sugar
- 1.333 cups cream
Preparation steps
1.
Add the vanilla pod and seeds to the milk and heat gently. Beat the egg yolks with the sugar in a bowl over hot water until thick and creamy. Remove the vanilla pod from the milk. Gradually add the milk to the egg mixture and whisk together. Beat over hot water until the mixture develops a thick pouring consistency, then stir over iced water until cool.
2.
Whip the cream until stiff and fold into the milk and egg mixture. Pour the ice cream into a flat container and transfer to the freezer. Freeze for at least 4 hours, stirring thoroughly every 30 minutes so that the ice cream keeps a smooth texture (or finish in an ice cream machine).
3.
For the caramel sauce, caramelise the sugar with 1-2 tbsp water in a frying pan. Remove from the heat and carefully add the cream, then return to the heat, stir into the caramel and simmer until it develops a thick pouring consistency. Stir in the butter and leave the sauce to cool.
4.
Arrange the ice cream on plates using an ice cream scoop. Sprinkle over the nuts and berries and pour over a little caramel sauce. Serve garnished with mint.
