Maple Pecan Ice Cream Cakes
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
953
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 953 cal. | (45 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 43 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 170 grams Pecan
- 1 Vanilla bean
- 4 egg yolks
- 1 egg
- 150 grams Maple syrup
- 400 milliliters Whipped cream
- vegetable oil (for the molds)
- 2 Tbsps sugar
- Cherries (for garnish)
Preparation steps
1.
In a food processor, finely grind 100 grams (approximately 3 ounces) pecans. Set the remaining pecans aside.
2.
Cut the vanilla bean in half lengthwise and scrape the seeds into a large bowl. Add the vanilla bean, egg yolks, egg and maple syrup and beat until fluffy over a hot water bath. Transfer to an ice bath and stir until cool. Whip the cream to medium-stiff peaks then fold into the egg mixture with the ground nuts. Grease 4 (200 ml) (approximately 7 ounces) ramekins with a little oil and line with plastic wrap. Fill with the ice cream mixture and freeze for at least 4 hours, preferably overnight.
3.
To serve, remove the ice cream cakes from the molds and garnish with sanding sugar, the reserved nuts and cherries.
