Raspberry and Rhubarb Ice Cream
(2 votes)
(2 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams red Rhubarb
- 100 grams sugar
- 4 egg yolks
- 1 packet Vanilla sugar
- ½ organic Lime (zested and juiced)
- 250 grams Raspberries (possibly frozen)
- 150 milliliters Whipped cream (at least 30% fat content)
Preparation steps
1.
Rinse and trim the rhubarb and cut into small pieces. Add to a pan with 50 grams of sugar (approximately 2 ounces) and lightly caramelize. Sauté for about 5 minutes and then purée in a bowl.
2.
Whip the egg yolks with the vanilla sugar and the remaining sugar. Thicken over a pan of hot, not boiling water. Stir in the rhubarb purée, lime juice and zest and allow the mixture to cool.
3.
Pick out the raspberries and purée through a sieve into the rhubarb mixture. Whip the cream until stiff and fold in.
Pour the ice cream into an appropriate dish and freeze for about 4 hours, stirring vigorously every half hour during the first period. Alternatively, pour into an ice cream machine.
4.
To serve, spoon balls of ice cream into bowls.
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