Eggnog Ice Cream Served on Strawberry Sauce
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 236 mg | (6 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 380 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 egg yolks
- 6 Tbsps sugar
- 4 Tbsps lemon juice
- 6 Tbsps Advocaat
- 200 grams Whipped cream
- 300 grams Strawberries
- 4 sprigs mint
Preparation steps
1.
Whisk the egg yolks with 3 tablespoons sugar and 1 teaspoon lemon juice in a bowl over hot (not boiling) water until light and foamy. Remove from the heat, stir in the Advocaat and beat over a cold water bath to chill.
2.
Whip the cream until stiff and fold into the custard. Pour the mixture into 4 ramekins and place in the freezer for 4 hours. Rinse and trim the strawberries, set 12 aside, purée the rest finely, pass through a sieve and mix with lemon juice and sugar.
3.
Cut the remaining strawberries into slices. Spread the strawberry sauce on four plates. Dip the ramekins briefly in hot water and turn the ice cream out onto the sauce. Garnish the ice cream with strawberry slices and mint leaves and serve immediately.
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