Chocolate, Chai and Cranberry Ice Creams
Pleasantly tangy and for the figure harmless ingredients such as vanilla, spiced tea and cranberries provide the taste. The sour little fruits also offer considerable amounts of vitamin C - 100 grams make up 12 grams of the Fitmacher.
Because of their attractive appearance, physalis and Cape gooseberries have become a permanent decoration - but they also play a major role in the taste of our ice cream!
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 38 mg |
Ingredients
- Ingredients
- 2 bags Chai tea (each about 2.5 grams; black spiced tea)
- Carob (2 scoops)
- 16 ozs
- 1 oz honey
- 1 pc Vanilla bean (about 1 inch)
- 1 oz dried Cranberry
- ½ cup Whipped cream
- 1 Tbsp grated Dark chocolate (plus more for serving)
- 7 ozs Cape gooseberries
- 8 thin Rolled wafer (unfilled)
Preparation steps
In a pot, bring 1/4 cup plus 2 tablespoons of water to a boil. Add tea bags, cover and let steep for 10 minutes over low heat. Meanwhile, in a small bowl, mix together the carob bean gum, 1/4 cup plus 2 tablespoons of milk, and the honey.
Boil the remaining milk in another pot. Add the honey and return to a boil while whisking. Remove from heat.
Measure out 2 portions, each about 3/4 cup, from the hot milk and place portions in 2 bowls.
Halve vanilla bean lengthwise and scrape out the seeds. Add vanilla pod and seeds to one portion of the hot milk and let cool.
Finely chop the cranberries, add to the second portion of hot milk and puree with an immersion blender. Allow to cool.
Remove the teabags, squeezing out liquid into the pan. Stir the chai tea with the remaining 1/4 cup plus 2 tablespoons of milk and let cool.
Beat the cream with the whisk of a hand mixer until stiff, transfer half to another bowl and refrigerate.
Divide the cream into 3 portions. Combine each one with one of the flavored milks (vanilla, cranberry or chai) and pour into 3 freezer-proof bowls. Remove the vanilla pod from that bowl and stir in the grated chocolate.
Cover bowls with plastic wrap and freeze until firm, about 2 hours, stirring about every 30 minutes with the immersion blender.
Remove the gooseberries from the husks, rinse, drain and halve. Thaw the ices in the refrigerator until slightly softened.
Scoop out ice creams with a tablespoon or an ice cream scoop and divide among 4 glasses along with the gooseberries, remaining whipped cream, additional grated chocolate and the wafers.
Garnish each sundae with a reserved whole gooseberry and serve immediately.