Green Tea Ice Cream with Fruit
Green Tea Ice Cream with Fruit - This flavor of ice cream can't be found in the ice cream parlor!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 199 mg |
Ingredients
- Ingredients
- 400 milliliters
- 3 tsps Japanese green Tea powder (available at Asian markets))
- 4 eggs
- 100 grams sugar
- 2 Tbsps white Rum
- 200 milliliters Whipped cream
- 12 Raspberries
- 6 Cape gooseberries
Preparation steps
Bring milk to a boil in a saucepan. Whisk in tea powder and let cool. Separate eggs (reserve egg whites for another use). Whisk egg yolks with sugar in a metal bowl set over a pan of barely simmering water. Stir in cooled tea and milk mixture, along with rum.
Whip cream until stiff and carefully fold into milk mixture. Pour into a chilled container and freeze at least 4 hours, stirring vigorously with a fork every 20 minutes to prevent large ice crystals from forming. Ice cream should be creamy at the end of freezing time. Alternatively, process in an ice cream maker, according to manufacturer's instructions.
Chill ice cream dishes about 30 minutes before serving. Meanwhile, sort through raspberries, gently rinse if desired, and pat dry. Scoop ice cream into chilled bowls and garnish with raspberries and gooseberries.
