Strawberry Ice Cream and Vanilla Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 239 mg | (6 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the vanilla ice cream
- ¼ l milk
- 125 milliliters Whipped cream
- ½ Vanilla bean
- 3 egg yolks
- 100 grams sugar
- For the strawberry ice cream
- 300 grams fresh Strawberries
- 2 egg yolks
- 100 grams sugar
- 300 milliliters Whipped cream
- 300 grams Greek yogurt
Preparation steps
For the vanilla ice cream: Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Combine the milk with the cream, vanilla bean pod and seeds in a pot. Bring to a boil and remove from heat.
In a bowl, beat the egg yolks with the sugar until thick and pale yellow.
Gradually whisk the hot milk mixture into the egg yolk mixture. Pour the entire mixture back into the pot and remove the vanilla bean pod. Cook over low heat, while stirring with a wooden spatula, until thick and creamy. Do not boil.
Remove the custard from heat and place over a bowl of ice water. Stir the custard until cooled.
Pour the custard into an ice cream machine and churn until frozen. Alternatively, pour the custard into a shallow metal pan and place in the freezer until set, stirring once each hour.
For the strawberry ice cream: Rinse the strawberries, trim and place in a bowl. Lightly crush the strawberries with a potato masher.
In a bowl, stir the sugar with the egg yolks. Set over a pot of simmering water and beat until thick and creamy. Remove from heat and stir in the yogurt.
In another bowl, whip the cream until thick. Fold the cream and strawberries into the yogurt mixture.
Place the mixture in an ice cream maker and churn until frozen.
Alternatively, pour the custard into a wide metal bowl and freeze until set. Stir every 20-30 minutes during the first 2-3 hours so that ice crystals don't form. The ice cream will require 5 hours total.
