Apple Kiwi Pistachio Ice Cream Bombe
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 50 g |
Ingredients
- For the apple kiwi fruit ice cream
- 300 grams sour Apple
- 100 grams Kiwi
- 100 milliliters unfiltered Apple juice
- 1 organic lemon (juice and the zest)
- 2 Tbsps Pistachio
- 125 grams sugar
- 1 packet Vanilla sugar
- 150 grams Whipped cream
- 50 grams Ricotta cheese
- For the nut topping
- 50 grams sugar
- 100 grams Walnut
- 200 grams green Grape
- 70 grams Maple syrup
- 100 milliliters Whipped cream
- 400 milliliters milk
- 1 Vanilla bean
- 3 eggs
- 3 egg yolks
- 40 grams sugar
Preparation steps
For the apple kiwi fruit ice cream: Cut apples into quarters, peel and remove cores.
Boil juice and cook covered for 2-3 minutes. Then remove from heat and let cool.
Add apples along with the liquid with lemon juice, kiwi fruit, 1 tablespoon pistachios, sugar and vanilla sugar and lemon zest. Puree and add cream and ricotta. Chop and mix remaining pistachios finely. Place mixture in a metal bowl and set for about 4 hours into the freezer. Stir frequently to avoid the formation of large ice crystals (or finish in an ice cream machine).
For the nut topping: Seed grapes and puree.
Melt maple syrup in a saucepan, add remaining walnuts and roast. Add milk, cream and split vanilla bean to saucepan and bring to a boil.
In a metal bowl, combine eggs, egg yolks and sugar and beat until fluffy over a pot of hot (not boiling) water. While constantly stirring, add into walnut cream. Place dish on ice and continue stirring until it has cooled. Puree with a hand blender and strain through a sieve. Freeze mixture for about 4 hours in a metal vessel in the freezer compartment, while stirring occasionally or finish in an ice cream machine.
When both types of ice cream are almost frozen but still are creamy, line a round shape with about 2 liter (approximately 8 cup) capacity with nut topping ice cream. Make a well in the middle and fill with apple kiwi fruit ice cream and refreeze.
Turn out onto a serving dish before serving. Garnish with fresh fruit as desired.
