Ginger Ice Cream with Caramel Bananas and Pecans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 709 cal. | (34 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31.6 μg | (70 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 80 g |
Ingredients
Preparation steps
To make the ice cream: In a saucepan, bring the milk, cream, and ginger to a boil. In a bowl, whisk the egg yolks with 100 grams (3 1/2 ounces) sugar until thick and creamy. Stir the hot cream-milk mixture into the egg yolk mixture until smooth. Return to the saucepan and cook over low heat, stirring constantly, until thickened. Do not allow the mixture to come to a boil.
Pour the mixture through a fine-mesh sieve and allow it to cool. Freeze the mixture in an ice cream maker (or pour it into a shallow metal bowl and place in the freezer for 4 hours, stirring vigorously every 30 minutes).
Just before serving, peel the bananas and slice on an angle. In a sauté pan, heat the remaining 50 grams (1 3/4 ounces) sugar until light brown. Add bananas and pour in orange and lemon juices. Add the salt, rum, and maple syrup and simmer for 2 minutes.
To serve, place the bananas on a plate, drizzle with some of the sauce, top with scoops of ice cream, and garnish with pecans and mint leaves.
