Sorrel Ice Cream

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Sorrel Ice Cream
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
465
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie465 kcal(22 %)
Protein11.7 g(12 %)
Fat26.02 g(22 %)
Carbohydrates46.94 g(31 %)
Sugar added37.42 g(150 %)
Roughage0.54 g(2 %)
Vitamin A448.7 mg(56,088 %)
Vitamin D2.82 μg(14 %)
Vitamin E3.25 mg(27 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.48 mg(44 %)
Niacin1.63 mg(14 %)
Vitamin B₆0.13 mg(9 %)
Folate45.04 μg(15 %)
Pantothenic acid1.09 mg(18 %)
Biotin10.81 μg(24 %)
Vitamin B₁₂1.55 μg(52 %)
Vitamin C8.79 mg(9 %)
Potassium339.73 mg(8 %)
Calcium226.71 mg(23 %)
Magnesium30.96 mg(10 %)
Iron1.02 mg(7 %)
Iodine83.8 μg(42 %)
Zinc1.06 mg(13 %)
Saturated fatty acids13.76 g
Cholesterol356.99 mg

Ingredients

for
2
Ingredients
200 milliliters
50 grams
75 grams
1
2
1 generous pinch
30 grams
100 milliliters

Preparation steps

1.

Boil milk. Combine yogurt, sugar, egg, egg yolks and lemon zest in a double boiler. Slowly add hot milk, stirring constantly. Allow to thicken but do not boil. 

2.

Rinse sorrel and pat dry. Reserve a few nice leaves. Mince remaining leaves. Beat into custard over a cold water bath. Beat cream until stiff and fold into custard. Pour into a shallow metal tray, cover and freeze for at least 4 hours. Stir every 30 minutes. Remove from freezer, scoop balls and garnish with remaining sorrel leaves. Serve chilled.