Camembert Ice Cream
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 196 mg | (5 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Camembert (each about 200 grams)
- ½ tsp freshly grated Nutmeg
- 1 Cinnamon stick
- 400 milliliters Whipped cream
- salt
- freshly ground peppers
- ½ small red chili pepper (rinsed and seeded)
- Ground cinnamon
Preparation steps
1.
Boil apporximately one third of the cream with the cinnamon stick and chile pepper and let cool. Cut the Camembert into pieces. Pour the cooled cream through a sieve into the Camembert and finely puree. Beat the remaining cream until stiff, and fold into the Camembert cream.
2.
Season with nutmeg, salt and pepper. Freeze in an ice cream machine until creamy or freeze 3-4 hours, stirring every 30 minutes. Scoop the ice cream into balls with an ice cream scoop, place in glass bowls and sprinkle with ground cinnamon. Serve garnished with chile peppers.
