Honey Ice Cream with Popcorn and Raspberry Sauce
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 4 egg yolks
- 4 ozs honey
- 12 ozs milk
- 1 tsp Vanilla
- 4 Tbsps Carob
- 2 Oranges
- 4 ozs Whipped cream
- 10 ozs Raspberries
- 1 Tbsp vegetable oil
- 4 Tbsps Popcorn kernel
- 2 Tbsps lemon juice
Preparation steps
For the ice cream: In a bowl, beat the egg yolks with the salt and honey until thick and foamy. Place the milk and vanilla sugar in a pot, and bring to a boil. Zest 1 of the oranges. Stir in the carob powder and orange zest, and allow to cool completely. In another bowl, whip the cream until stiff. Stir the milk into the egg yolk mixture. Gently fold in the cream. Pour into a shallow metal bowl and place in the freezer. Stir several times until frozen.
For the popcorn: The next day, heat the oil in a saucepan. Add the popcorn kernels and cover. Cook until the kernels pop into popcorn, about 7 minutes.
For the raspberry puree: Combine the raspberries and lemon juice in a blender, and pulse until smooth. Strain through a fine sieve into a bowl.