Apple Kiwi Pistachio Ice Cream Bombe

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Apple Kiwi Pistachio Ice Cream Bombe
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Health Score:
62 / 100
6 h.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie509 cal.(24 %)
Protein10 g(10 %)
Fat29 g(25 %)
Carbohydrates51 g(34 %)
Sugar added34 g(136 %)
Roughage2.8 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E5.1 mg(43 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.2 mg(14 %)
Folate66 μg(22 %)
Pantothenic acid1.1 mg(18 %)
Biotin21 μg(47 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C16 mg(17 %)
Potassium444 mg(11 %)
Calcium157 mg(16 %)
Magnesium50 mg(17 %)
Iron2.4 mg(16 %)
Iodine12 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids10.2 g
Uric acid19 mg
Cholesterol234 mg
Complete sugar50 g


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
How healthy are the main ingredients?
AppleGrapeWhipped creamsugarKiwiApple juice

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.