Dark Chocolate Ice Cream
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 kcal | (14 %) | ||
| Protein | 4.66 g | (5 %) | ||
| Fat | 21.57 g | (19 %) | ||
| Carbohydrates | 21.19 g | (14 %) | ||
| Sugar added | 8.37 g | (33 %) | ||
| Roughage | 0.25 g | (1 %) |
more nutritional values
| Vitamin A | 160.98 mg | (20,123 %) | ||
| Vitamin D | 0.82 μg | (4 %) | ||
| Vitamin E | 0.59 mg | (5 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 0.95 mg | (8 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 9.39 μg | (3 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0.16 mg | (0 %) | ||
| Potassium | 223.24 mg | (6 %) | ||
| Calcium | 75.92 mg | (8 %) | ||
| Magnesium | 53.93 mg | (18 %) | ||
| Iron | 3.24 mg | (22 %) | ||
| Iodine | 20.54 μg | (10 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 12.42 g | |||
| Cholesterol | 113.09 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 cup
- 3
fresh egg yolks
-
Vanilla bean (seeds harvested)
- 0.333 cup
- 1 cup
Dark chocolate (50-70% cocoa)
- ⅞ cup
- 2
heaped cocoa powder
How healthy are the main ingredients?
sugarPreparation steps
1.
Put the milk into a pan and bring to the boil. Beat the egg yolks with the vanilla seeds until foamy, gradually trickling in the sugar.
2.
Pour the hot milk on to the egg yolk mixture, stirring constantly with a whisk. Return the mixture to the pan and reheat, stirring, until it thickens slightly. Then remove from the heat. Do not let it boil!
3.
Melt the chocolate and 3 tbsp cream in a bain-marie, stirring, then mix into the egg and milk mixture with the cocoa. Cool in the refrigerator for about 1 hour.
4.
Lightly whip the rest of the cream and fold into the chocolate milk mixture. Transfer to an ice cream maker and freeze for about 30 minutes. Alternatively transfer to a metal dish and put into the freezer for about 4 hours, stirring vigorously every hour.
5.
Scoop out with an ice cream scoop, pile a few scoops in each dish and serve immediately.
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