Sorrel Ice Cream
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
1027
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,027 cal. | (49 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 53.4 μg | (119 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 496 mg | (50 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 31 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 955 mg | |||
| Complete sugar | 91 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 200 milliliters milk
- 50 grams Yogurt (0.1% fat)
- 75 grams sugar
- 1 egg
- 2 egg yolks
- 1 generous pinch lemon zest
- 30 grams Sorrel
- 100 milliliters Whipped cream (at least 30% fat content)
Preparation steps
1.
Bring milk to a boil. In a bowl, whisk together yogurt, sugar, egg, egg yolks and lemon zest until smooth. Whisk hot milk into egg mixture. Place bowl over a pan of barely simmering water and whisk until mixture is thick and creamy (do not boil!). Rinse sorrel, pat dry and finely chop. Mix sorrel into custard. Place custard bowl over another bowl filled with cold water and whisk until custard is cool.
2.
Whip cream until stiff, then fold into custard. Pour mixture into an ice cream maker and process according to manufacturer's directions. Alternatively, pour mixture into a shallow metal pan and freeze 5-6 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming. To serve, scoop ice cream into small bowls.
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