Strawberry Ice Cream Cake

0
Average: 0 (0 votes)
(0 votes)
Strawberry Ice Cream Cake
share Share
print
bookmark_border Copy URL
Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
1099
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,099 kcal(52 %)
Protein15.83 g(16 %)
Fat63.98 g(55 %)
Carbohydrates123.12 g(82 %)
Sugar added81.16 g(325 %)
Roughage8.25 g(28 %)
Vitamin A713.09 mg(89,136 %)
Vitamin D2.34 μg(12 %)
Vitamin E3.79 mg(32 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.71 mg(65 %)
Niacin4.93 mg(41 %)
Vitamin B₆0.41 mg(29 %)
Folate149.36 μg(50 %)
Pantothenic acid2.6 mg(43 %)
Biotin27.14 μg(60 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C241.23 mg(254 %)
Potassium956.55 mg(24 %)
Calcium350.13 mg(35 %)
Magnesium77.33 mg(26 %)
Iron3.12 mg(21 %)
Iodine144.01 μg(72 %)
Zinc2.53 mg(32 %)
Saturated fatty acids35.44 g
Cholesterol664.84 mg

Ingredients

for
4
For the strawberry sauce
300 grams fresh, ripe Strawberries
1 tablespoon powdered sugar
1 tablespoon lemon juice
For the vanilla ice cream
1 Vanilla bean
140 milliliters milk
3 egg yolks
100 grams sugar
200 milliliters Whipped cream (at least 30% fat content)
For garnish
8 Wild strawberries (for garnish)
How healthy are the main ingredients?
StrawberrysugarWhipped cream

Preparation steps

1.

For the strawberry sauce, rinse strawberries, remove the stems and cut lengthwise into thin slices. Puree about half of the berries with the powdered sugar and lemon juice in a blender. Pass the strawberry sauce through a sieve.

2.

For the vanilla ice cream, cut vanilla pod in half lengthwise and bring the milk and vanilla to a boil in a saucepan.  Beat the egg yolks with sugar in a bowl over hot (not boiling) water until frothy. Slowly pour in the hot milk, while stirring until cooled slightly. Remove the vanilla pod and stir in the cream.

3.

Line 4 small round ramekins with plastic wrap, place the strawberry slices upright around the edge and pour the vanilla cream in the middle. Cover the molds and freeze for about 4 hours. After about 2 hours freezing time spoon 2/3 of the strawberry sauce on top of the ice cream and return to the freezer.

4.

To serve, dip the molds briefly in hot water and turn out onto a plate. Remove the molds and the plastic wrap and serve garnished with the remaining fruit sauce, strips of vanilla bean and wild strawberries.