Three-colored Ice Cream Pops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 600 milliliters Whipped cream
- 250 milliliters milk
- 4 egg yolks
- 100 grams sugar
- 1 Vanilla bean (slit)
- 4 Figs
- 2 Tbsps Pistachio paste
Preparation steps
Heat 400 ml (approximately 1 1/2 cup) heavy cream with the milk, yolks, sugar and the slit vanilla bean over a hot water bath and beat until creamy. Then cool and remove the vanilla bean.
Rinse the figs, cut into pieces and puree. Divide the ice cream mixture into thirds. Stir the fig puree into one of the thirds and the pistachio paste into another. Whip the remaining heavy cream until stiff and fold into each ice cream third. Pour the vanilla ice cream third into the popsicle tray and freeze for about 1 hour. Pour the pistachio ice cream over the vanilla and insert a wooden stick into each popsicle well. Freeze again for about 1 hour and pour in the fig ice cream mixture. Freeze completely for at least 3 hours.
To serve, remove the ice cream pops from the tray.
