Ice Cream with Cherries and Cranberries

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Ice Cream with Cherries and Cranberries
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Health Score:
5,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 35 min.
Ready in
Calories:
500
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie500 kcal(24 %)
Protein7.66 g(8 %)
Fat34.44 g(30 %)
Carbohydrates39.93 g(27 %)
Sugar added12.47 g(50 %)
Roughage1.47 g(5 %)
Vitamin A267.61 mg(33,451 %)
Vitamin D0.86 μg(4 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.11 mg(9 %)
Vitamin B₆0.09 mg(6 %)
Folate17.73 μg(6 %)
Pantothenic acid0.83 mg(14 %)
Biotin7.52 μg(17 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C4.55 mg(5 %)
Potassium237.04 mg(6 %)
Calcium141.26 mg(14 %)
Magnesium38.5 mg(13 %)
Iron2.41 mg(16 %)
Iodine36.11 μg(18 %)
Zinc1.09 mg(14 %)
Saturated fatty acids19.02 g
Cholesterol235.92 mg

Ingredients

for
1
Ingredients
½
200 milliliters
3
50 grams
2 centiliters
50 grams
white Chocolate
80 grams
125 milliliters
100 grams
cherries (jarred)
100 grams
60 grams
How healthy are the main ingredients?
cherriescranberries

Preparation steps

1.

Line a large, round bowl (600 ml or approximately 2 1/2 cups) in volume with plastic wrap.

2.

Slit vanilla bean lengthwise and scrape out seeds. Combine vanilla bean, vanilla seeds and milk in a saucepan. Bring to a boil, then strain through a sieve. Combine egg yolks with sugar and kirsch in a metal bowl set over a pan of hot water. Whisk until creamy. Add milk, stirring constantly, until thick and creamy (do not boil!). Coarsely chop chocolate and melt in a bowl set over the hot water. Fold chocolate into egg yolk mixture and place the bowl over another bowl filled with ice water. Stir mixture until cool. Stir in mascarpone. Whip cream until stiff and fold into chocolate mixture. 

3.

Drain cherries and mix with cranberries. Place shortbread in a freezer bag and crush with a rolling pin into fine crumbs. Fold fruit and biscuit crumbs into chocolate mixture and pour into prepared pan. Freeze at least 4 hours.

4.

Remove pan from freezer 10 minutes before serving. Invert on a platter, remove plastic wrap and serve with cranberry sauce, if desired.