Trio of Iced Dessert

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Trio of Iced Dessert
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Health Score:
59 / 100
1 hr 30 min.
ready in 13 h. 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,197 cal.(57 %)
Protein20 g(20 %)
Fat76 g(66 %)
Carbohydrates108 g(72 %)
Sugar added90 g(360 %)
Roughage4.5 g(15 %)
Vitamin A0.9 mg(113 %)
Vitamin D3.7 μg(19 %)
Vitamin E4.7 mg(39 %)
Vitamin K21.8 μg(36 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.3 mg(21 %)
Folate133 μg(44 %)
Pantothenic acid2.9 mg(48 %)
Biotin37.4 μg(83 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C53 mg(56 %)
Potassium808 mg(20 %)
Calcium383 mg(38 %)
Magnesium88 mg(29 %)
Iron5.5 mg(37 %)
Iodine26 μg(13 %)
Zinc3.3 mg(41 %)
Saturated fatty acids35.5 g
Uric acid20 mg
Cholesterol609 mg
Complete sugar106 g


For the strawberry ice cream
3.333 cups Strawberries (hulled and sliced)
cup Greek yogurt
cup Whole milk
¼ cup double cream
½ cup caster sugar
For the pistachio ice cream
1 cup double cream
1 cup whipping cream
1 ½ cups Pistachio
½ cup caster sugar
3 large egg yolks
For the vanilla ice cream
1.333 cups double cream
1.333 cups Whole milk
½ cup caster sugar
1 Vanilla bean (split with seeds scraped out)
1 Tbsp vanilla extract
3 large egg yolks
How healthy are the main ingredients?

Preparation steps

Start by making the strawberry ice cream; blitz the strawberries and sugar together until the sugar has dissolved. Add the Greek yoghurt, milk and cream and pulse until combined.
Spoon into an ice cream maker and churn according to the manufacturer's instructions until you have a firm, set ice cream. Transfer to a freezable container and freeze overnight.
For the pistachio ice cream, blend half of the sugar with the pistachios in a food processor until the nuts are very finely ground. Pass the nut mixture through a sieve and collect in a bowl beneath.
Whisk together the egg yolks and remaining sugar in a mixing bowl until pale, thick and creamy.
Combine the creams with the pistachio mixture in a saucepan and bring to the boil over a moderate heat, stirring occasionally.
Remove from the heat once it has reached the boil and pour over the egg mixture, whisking simultaneously.
Strain the custard through a fine sieve into a clean saucepan and heat it over a low heat, stirring continuously, until it thickens and coats the back of a spoon.
Once thickened, remove the custard from the heat and pour into a bowl set inside another bowl of iced water. Stir the mixture for 5 minutes or so until the custard has cooled.
Transfer to an ice cream maker and churn according to the manufacturer's instructions until firm and set. Spoon into a freezable container and freeze overnight.
For the vanilla ice cream, combine the vanilla pod and seeds, milk, cream and half the sugar in a saucepan. Bring almost to the boil over a medium heat, stirring occasionally.
Remove from the heat and allow to infuse to one side for 30 minutes.
Whisk the egg yolks with the remaining sugar in a mixing bowl until pale and thick. Whisk 125ml of the milk and cream mixture into the eggs and sugar to loosen them.
Reheat the remaining milk and cream mixture until hot and then pour over the egg and sugar mixture, whisking simultaneously.
Return the mixture to a saucepan and heat over a low heat for 8-10 minutes, stirring constantly, until it thickens and can coat the back of a wooden spoon.
Pour into a heatproof bowl and sit this bowl inside a larger bowl filled with iced water. Stir occasionally until the mixture is cool.
Once cold, stir in most of the vanilla extract and discard the vanilla pod. Churn the custard in an ice cream maker according to the manufacturer's instructions until firm and set.
Spoon into a freezable container and freeze overnight.
Before serving the ice creams, remove them from the freezer 5 minutes prior to serving to let them soften a little.
Use a warm ice cream scoop to help spoon a ball of each ice cream into serving glasses, rinsing it between each scoop. Serve immediately.