Grilled Nectarines with Vanilla Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 615 mg | |||
| Complete sugar | 72 g |
Ingredients
- Ingredients
- 4 Nectarine
- For the vanilla ice cream (about 16 servings)
- ½ l milk
- ¼ l Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 200 grams sugar
Preparation steps
Rinse the nectarines, pat dry, cut in half, and remove the pit. Grill nectarines, cut side down, then let cool and arrange on dessert plates. Place a scoop of ice cream in the hollow where the pit was. Serve.
For the ice cream:
Cut vanilla bean lengthwise, scrape out the seeds, Add the seeds and pod to the cream and milk in a saucepan and bring to a boil.
Beat the egg yolks with the sugar until light and creamy in a bowl.
Add in the hot milk mixture to the eggs in a thin stream, whisking constantly. Return to the saucepan, remove the vanilla pod, and cook over low heat, stirring constantly with a wooden spoon, just until the cream begins to thicken. Do not allow it to come to a boil.
Pour the custard into a bowl, set over and ice water, and stir occasionally until cooled.
Add the cold custard to an ice cream maker and freeze according to the manufacturer's instructions.
(Alternatively, pour the custard into a shallow metal pan, place in the freeze, and stir for 1 hour, stirring occasionally, until thickened.) Let the ice cream ripen the freezer for several hours after freezing before scooping and serving.
