Raspberry Ice Cream with Raspberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 8.57 g | (9 %) | ||
| Fat | 24.59 g | (21 %) | ||
| Carbohydrates | 59.55 g | (40 %) | ||
| Sugar added | 28.62 g | (114 %) | ||
| Roughage | 5.32 g | (18 %) |
| Vitamin A | 291.53 mg | (36,441 %) | ||
| Vitamin D | 1.17 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 40.95 μg | (14 %) | ||
| Pantothenic acid | 1.49 mg | (25 %) | ||
| Biotin | 12.02 μg | (27 %) | ||
| Vitamin B₁₂ | 1.01 μg | (34 %) | ||
| Vitamin C | 21.9 mg | (23 %) | ||
| Potassium | 391.58 mg | (10 %) | ||
| Calcium | 225.09 mg | (23 %) | ||
| Magnesium | 37.62 mg | (13 %) | ||
| Iron | 1.19 mg | (8 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.47 g | |||
| Cholesterol | 258.39 mg |
Ingredients
- For the ice cream
- 1 l Ice cream about 16 servings (scoop of about 5 cl content
- ½ l milk
- ¼ l Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 200 grams sugar
- 250 grams Raspberries
- 2 Tbsps powdered sugar
- For the raspberry sauce
- 400 grams Raspberries
- 2 Tbsps powdered sugar
- 1 Tbsp raspberry Brandy
- 1 tsp cornstarch
- For the garnish
- mint
Preparation steps
For the ice cream, cut vanilla bean lengthwise and scrape out the vanilla seeds. Combine the vanilla bean and the scraped seeds, milk and cream in a pot and scald.
Beat the egg yolks with the sugar in a bowl.
Stir in the hot milk into the egg yolk mixture. Pour everything back into the pot. Discard the vanilla bean pod. Stir the mixture with a wooden spoon over low heat, being careful to not let it boil, until the mixture beings to thicken.
Pour the custard through a sieve and let to cool in an ice water bath, stirring occasionally.
Rinse the raspberries and pat dry. Puree with the powdered sugar and pass through a sieve.
Pour the cold custard into the ice cream maker and chill according to manufacturer's instructions. Stir in the raspberry puree through the ice cream at the end of freezing for a marble effect.
Without an ice cream maker, pour the custard into a shallow metal dish and place in the freezer. During the first hour stir constantly. Stir in the raspberry puree through the ice cream at the end of freezing for a marble effect.
For the raspberry sauce, rinse the raspberries. Combine the raspberries with the powdered sugar and 2 tablespoons water in a saucepan and bring to a boil. Lower the heat and simmer for a few minutes. Strain through a sieve lined with cheesecloth and let the juice drain. Warm the juice in a small saucepan. Stir the cornflour with a little water until smooth, add to raspberry juice. Simmer while stirring until thickened. Remove from heat and stir in the raspberry liqueur.
Spoon some sauce onto serving plates. Top with scoops of ice cream. Garnish with a mint leave before serving.
