Blueberry Ice Cream
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 215 mg | (5 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 379 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 600 grams Blueberries
- 6 fresh egg yolks
- 150 grams powdered sugar
- 1 Lime (juiced and zested)
- 150 grams Cream quark (40% fat)
- 400 grams Whipped cream
- also
- Aluminum foil
- 6 Glasses (each 150 ml)
Preparation steps
1.
Cut 6 aluminum strips each approximately 25 cm (approximately 10 inches) long, fold to about 10 cm (approximately 4 inch) in height together and place into the glasses, so that the aluminum foil strips go beyond the glass edge.
2.
Rinse blueberries, trim and puree.
3.
Beat egg yolks and powdered sugar together in a bowl until fluffy. Add lime zest, lime juice, quark and blueberry puree and mix well. Beat cream in a bowl until stiff and fold into blueberry mixture. Pour blueberry mixture into the glasses and place into the freezer for 4 hours.
4.
Remove blueberry ice cream from the freezer 20 minutes before eating. Remove aluminum strips carefully. Serve blueberry ice cream on plates and garnish if desired with sugared blueberries.
