Vanilla Ice Cream
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
1788
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,788 cal. | (85 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 132 g | (88 %) | ||
| Sugar added | 97 g | (388 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 105.5 μg | (234 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 1,042 mg | (104 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 55.1 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 1,755 mg | |||
| Complete sugar | 132 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 5 egg yolks (at room temperature)
- ¾ cup granulated sugar
- 2 ½ cups Whole milk
- 1 cup heavy cream
- ½ Vanilla bean (sliced lengthwise)
- ¼ tsp salt
- ¼ cup chopped Hazelnuts (optional)
Preparation steps
1.
In a large bowl, beat together the egg yolks and sugar until light and thick.
2.
Heat the milk, cream, vanilla pod, and salt in a heavy saucepan over medium heat until bubbles begin to form around the edges. Remove from heat.
3.
Take 1/2 cup of the hot milk mixture, and slowly whisk it into the beaten eggs. Then whisk the egg mixture into the saucepan, and cook over low heat stirring continuously until the mixture thickens, about 8 to 10 minutes.
4.
Strain the mixture through a fine mesh sieve into a metal bowl and refrigerate until cold.
5.
Once the custard mixture is cold, transfer it into an ice cream maker and churn following the manufacturers instructions.
6.
Serve immediately, topping with chopped nuts if desired. Or freeze in an airtight container until you are ready to use.
