Raspberry Ice Cream
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 295 mg | (7 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 400 grams Raspberries
- 200 milliliters milk
- 1 Vanilla bean
- 2 egg yolks
- 100 grams sugar
- 150 grams Yogurt (0.1% fat)
- 150 milliliters Whipped cream
- For garnishing
- Raspberries
- mint
Preparation steps
1.
Clean raspberries, puree and strain through a sieve. Combine milk with slit vanilla pod and bring to a boil. Remove from heat and allow to cool slightly. Whisk egg yolks with sugar over hot water bath until white and foamy. Remove from heat and slowly strain through a sieve into milk, whisking constantly. Add yogurt and raspberry puree and let cool.
2.
Line ramekins with paper strips which are approximately 1.5 cm (approximately 1/2 inch) higher than ramekins and 2 cm (approximately 3/4 inch) wider.
3.
Beat cream until stiff and fold into milk mixture. Place ice cream into ramekins and freeze for at least 4 hours.
4.
Remove ice cream from freezer, take out paper strips and garnish with raspberries and mint. Serve.
