Vanilla Ice Cream, Oranges and Whisky Caramel
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(0 votes)
Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 min
Preparation
ready in 4 h. 1 min
Ready in
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 kcal | (29 %) | ||
| Protein | 8.39 g | (9 %) | ||
| Fat | 30.31 g | (26 %) | ||
| Carbohydrates | 71.34 g | (48 %) | ||
| Sugar added | 50.3 g | (201 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 429.56 mg | (53,695 %) | ||
| Vitamin D | 1.75 μg | (9 %) | ||
| Vitamin E | 1.49 mg | (12 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.38 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67.47 μg | (22 %) | ||
| Pantothenic acid | 1.56 mg | (26 %) | ||
| Biotin | 13.48 μg | (30 %) | ||
| Vitamin B₁₂ | 0.92 μg | (31 %) | ||
| Vitamin C | 70.06 mg | (74 %) | ||
| Potassium | 395.42 mg | (10 %) | ||
| Calcium | 195.94 mg | (20 %) | ||
| Magnesium | 25.27 mg | (8 %) | ||
| Iron | 1.01 mg | (7 %) | ||
| Iodine | 54.98 μg | (27 %) | ||
| Zinc | 1.12 mg | (14 %) | ||
| Saturated fatty acids | 16.98 g | |||
| Cholesterol | 339.72 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Sieve
Preparation steps
1.
To make the ice cream place the cream and the milk in a pot, stir in the vanilla seeds and bring to a boil.
2.
Beat the egg yolks with the sugar in a bowl until white and creamy. Stir in the boiling milk and then return everything to the pot.
3.
On a low heat stir continuously with a wood spoon until the mixture thickens enough to coat the back of the spoon - do not allow to boil.
4.
Sieve the mixture and let cool over iced water stirring occasionally. Fill a flat metal dish with the mixture and freeze for at least 4 hours, stirring again every 20 minutes. Alternatively finish off in an ice cream machine.
5.
To make the caramel allow the sugar to caramelise in a pot. Quench with the whisky and approx. 75 ml water - be careful; it will spit! Allow to dissolve and simmer until it reaches the desired consistency - if necessary add more water. Let cool stirring occasionally - if it becomes too hard, add a little more water.
6.
To serve, place the ice cream in bowls, arrange the orange segments on top and drizzle with the caramel sauce.
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