Fruit Ice Cream
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 410 mg | |||
| Complete sugar | 49 g |
Ingredients
- Ingredients
- ½ l milk
- ¼ l Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 200 grams sugar
- 2 pink Grapefruit
- 1 large pomegranate
Preparation steps
Slice the vanilla bean lengthwise, scrape out the vanilla and stir into the milk and cream. Bring to a boil.
Beat the egg yolks in a bowl with the sugar until creamy.
Stir the boiling milk into the egg yolk cream and then pour it all back into the pot. Fish out the vanilla pod and stir over low heat with a wooden spatula until the cream begins to thicken (do not boil).
Pour the mixture through a sieve and leave to cool over ice water, stirring occasionally.
Pour the cold cream into an ice cream maker.
Without an ice cream maker, pour the mixture into a shallow metal tray and freeze in the freezer. Stir again in the first hour.
Makes about 1 liter of ice cream (approximately 4 cups).
Average 16 servings - each scoop about 5 cl (approximately 1/4 cup).
Peel the grapefruits like an apple with a sharp knife, taking care to remove the pith. Then slice along the segment walls.
Cut the pomegranate into quarters and remove the core.
To serve, spoon the ice cream into bowls and shower with pomegranate seeds. Serve garnished with grapefruit segments.