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Ice-cream Squares with Berries

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Ice-cream Squares with Berries
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
295
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein6.09 g(6 %)
Fat18.15 g(16 %)
Carbohydrates28.04 g(19 %)
Sugar added18.86 g(75 %)
Roughage0.63 g(2 %)
Vitamin A238.85 mg(29,856 %)
Vitamin D1.27 μg(6 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.09 mg(6 %)
Folate22.67 μg(8 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.86 μg(20 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C5.05 mg(5 %)
Potassium139.95 mg(3 %)
Calcium114.09 mg(11 %)
Magnesium11.41 mg(4 %)
Iron0.65 mg(4 %)
Iodine41.44 μg(21 %)
Zinc0.78 mg(10 %)
Saturated fatty acids10.2 g
Cholesterol226.07 mg
Author of this recipe:

Ingredients

for
8
servings
2 cups
1 cup
cream (at least 30% fat)
1
7
¾ cup
1
Chocolate mint (e. g. After Eights)
To garnish
0.333 cup
0.333 cup
Strawberries (washed, hulled and halved if necessary)
powdered sugar (for dusting)
Preparation

Kitchen utensils

1 Citrus juicer, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Sieve, 1 Large knife, 1 Tablespoon, 1 Non-stick pan oder Wok, 1 Wooden spoon, 1 Slotted spatula, 1 Plate

Preparation steps

1.
Put the cream and milk into a pan.
2.
Slit the vanilla pod open lengthwise, scrape out the seeds and stir into the milk and cream along with the pod. Bring to the boil.
3.
Beat the egg yolks with the sugar until pale and creamy.
4.
Stir the boiling milk into the egg yolk mixture, then pour everything back into the pan. Remove the vanilla pod and stir over a low heat with a wooden spatula until the custard begins to thicken. (It should be thick enough to coat the back of a spoon). Do not let it boil.
5.
Strain the custard through a sieve and cool over iced water (water with ice cubes), stirring occasionally.
6.
Transfer to a shallow metal dish and put into the freezer for about 4 hours, stirring frequently during the first hour, then every hour. Alternatively finish off in an ice cream maker.
7.
When the ice cream is ready let it thaw slightly, then cut into 5-6 cm cubes. Carefully lift the cubes out of the dish, put on plates and press a chocolate mint on to 4 sides of each cube. Decorate with raspberries and strawberries and garnish with a sprig of mint. Serve dusted with icing sugar.
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