Raspberry Ice Cream

0
Average: 0 (0 votes)
(0 votes)
Raspberry Ice Cream
share Share
print
bookmark_border Copy URL
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)
Calorie240 cal.(11 %)
Protein5 g(5 %)
Fat13 g(11 %)
Carbohydrates24 g(16 %)
Sugar added17 g(68 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.3 mg(11 %)
Vitamin K8.8 μg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate46 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C22 mg(23 %)
Potassium295 mg(7 %)
Calcium137 mg(14 %)
Magnesium36 mg(12 %)
Iron1.6 mg(11 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids6.9 g
Uric acid18 mg
Cholesterol132 mg
Complete sugar24 g

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
How healthy are the main ingredients?
RaspberryWhipped creamsugarRaspberrymint

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.