Gingerbread Ice Cream with Oranges
Gingerbread Ice Cream with Oranges - The traditional pastry refreshingly reinterpreted.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 277 mg |
Ingredients
- Ingredients
- 2 Oganic oranges
- 400 milliliters
- 2 Tbsps honey
- 1 tsp Ground cinnamon
- 1 tsp Gingerbread spice
- 100 milliliters Whipped cream
- 4 eggs
- 2 Tbsps Vanilla sugar (40 grams, approximately 1-1/2 ounces)
- 4 Tbsps Orange liqueur
- 1 Tbsp powdered sugar (15 grams, approximately 1/2 ounce)
- 2 stalks mint
Preparation steps
Rinse one orange in hot water, pat dry and zest the peel.
Combine milk, honey, orange peel, cinnamon and gingerbread spices in a pot and bring to a boil. Whip the cream.
Separate eggs (place egg whites aside for another use). Beat yolks with vanilla sugar and 2 tablespoons liqueur until creamy white. Pour hot milk into yolk mixture over a bowl of hot water while constantly stirring until creamy.
Then stir until cold over a bowl of cold water and then fold in cream. Place into a bowl and put in freezer for about 4 hours. Every now and again stir well. Alternatively, let freeze in an ice cream machine.
Meanwhile, rinse remaining orange in hot water, pat dry and zest the peel. Remove sections out of both oranges, taking care to collect juice and express pulp.
Place 1 tablespoon of powdered sugar in a small saucepan and caramelize. Deglaze with orange juice and remaining liqueur. Add orange zest and leave to simmer. Remove from heat, stir in orange segments and let cool lukewarm.
Rinse mint, shake dry and pluck leaves. Take ice cream out of freezer about 10 minutes before serving.
Place 2 scoops of ice cream onto each plate and pour on orange mixture. Dust with powdered sugar, garnish with mint leaves and serve.
