Raspberry Ice Cream
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
206
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 300 grams Soy yogurt
- 200 grams Whipped cream
- 100 grams sugar
- 3 eggs
- 3 egg yolks
- 2 Vanilla bean
- 200 grams Raspberries
Preparation steps
1.
Stir together the whole eggs and egg yolks in a metal bowl. Add sugar and the scraped insides of vanilla beans. Heat mixture over a hot water bath while whisking until until the sugar has dissolved and the mixture is creamy, then whisk mixture over an ice water bath until cooled. Beat the cream until not quite stiff. Rinse raspberries, sort, puree and strain through a sieve. Stir raspberry puree into the egg mixture.
2.
Add soy yogurt and whipped cream to egg and raspberry mixture and carefully fold together. Place in a metal tray and freeze for at least 3 hours, stirring occasionally to prevent the formation of large ice crystals. (or process in an ice cream freezer). If desired, top ice cream with whipped cream and berries before serving.
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