Cinnamon Ice Cream with Raspberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 404 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the cinnamon ice cream
- ½ Vanilla bean
- 30 grams Cinnamon stick
- 100 grams sugar
- 500 grams Whipped cream
- 3 eggs
- 3 egg yolks
- To garnish
- 40 grams powdered sugar
- 300 grams Raspberries
- 1 Tbsp lemon juice
Preparation steps
For the ice cream, boil the cinnamon sticks, sliced vanilla bean, sugar and 400 ml (approximately 1 2/3 cup) water and reduce to 250 ml (approximately 1 cup). Let soak overnight, then pour through a sieve. Boil the cream with 100 grams (approximately 1/2 cup) of sugar syrup, then remove from heat. Meanwhile, beat the eggs and egg yolks with remaining cinnamon syrup over hot water until frothy and pour over the hot cinnamon cream, stirring constantly. Place over cold water and continue stirring until the mixture has cooled, then finished in an ice machine (or put in a metal bowl with a lid in the freezer, but stir often thoroughly).
Set aside some nice raspberries for garnish. Mix the rest with 1/2 cup water in a saucepan and boil for a few minutes. Then simmer, strain through a sieve and season with lemon juice and powdered sugar. Let cool down.
Serve ice cream with raspberry sauce on plates and garnish with raspberries.
