Creamy Frozen Lollies
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups double cream
- 1.333 cups milk
- ½ cup golden caster sugar
- 3 large egg yolks
- 1 Peach (finely diced)
- ½ pomegranate (seeds removed)
Preparation steps
1.
Heat together the cream, milk and half of the sugar in a medium saucepan over a medium heat. Stir and bring to the bowl. Set to one side.
2.
Whisk the egg yolks with the rest of the sugar until pale and thick. Pour the milk and cream over the yolks, whisking simultaneously until smooth.
3.
Return to the pan and cook over a low heat, stirring at the same time, until the mixture thickens and coats the back off a spoon; usually 6-8 minutes.
4.
Once thickened, transfer to a heat proof bowl and sit inside a larger bowl that has iced water in it. Stir occasionally and allow the custard to cool.
5.
Pour into plastic lolly moulds and replace the handles on top.
6.
Sit upright in the freezer until frozen, usually 4-5 hours (overnight if possible).
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