Light And Refreshing
Pistachio and Ginger Ice Cream
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 55 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 42 g | (168 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the ice cream
- 1 ½ ozs ginger
- 12 ozs sugar
- 16 ozs Sour cream
- 1 Lime (Zest and juice)
- 3 Tbsps Whipped cream
- 3 Tbsps chopped Pistachio
- 6 pink peppercorns (grated in mortar)
Preparation steps
1.
Peel the ginger and using a truffle slicer, cut into thin slices.
In a pot, bring 200 grams (about 3/4 cup) of sugar and 50 ml (about 1/4 cup) of water to a boil and let the ginger slices cook for about 5 minutes. Using tongs, remove ginger and let dry on wax paper for 4-5 hours.
2.
Mix the sour cream with lime zest, lime juice, remaining sugar and the cream. Place ice cream in the freezer for about 30 minutes, stirring occasionally until creamy. Chop the pistachios and stir into the ice cream.
3.
Scoop the ice cream in bowls and garnish with the ginger and sprinkle with just a pinch of the grated peppercorns. Serve immediately.
