Chocolate Ice Cream with Rum Sabayon
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 8 h. 30 min.
Ready in
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 392 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 150 grams Dark chocolate
- 7 medium egg yolks
- 120 grams sugar
- 200 milliliters milk
- 150 milliliters Whipped cream
- 4 Tbsps White rum
- mint (for garnish)
Preparation steps
1.
Chop chocolate coarsely and melt in a double boiler.
2.
Mix 6 egg yolks with 100 grams (approximately 1/2 cup) of sugar in a bowl and beat for 5 minutes until creamy. Pour in milk and cream and beat for another 5 minutes. Stir in melted chocolate. Freeze in an ice cream machine according to manufacturer instructions or for 6–8 hours in the freezer, stirring often.
3.
Stir remaining egg yolk with the remaining sugar, 4 tablespoons of water and rum in a bowl until creamy and heat in a double boiler.
4.
Portion chocolate ice cream into bowls, top with rum sabayon and serve garnished with mint.
