Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Vanilla Poppyseed Ice Cream
- Ingredients
- ½ l milk
- ¼ l Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 200 grams sugar
- 125 grams Poppy seed filling
- 500 fruits and Berry (cut to garnish in columns, some raspberries and blueberries)
Combine cream and milk in saucepan. Cut vanilla bean lengthwise, scrape out seeds, add vanilla seeds and pod to milk-cream and bring to boil.
Beat egg yolks and sugar in a bowl until creamy.
Stir boiling milk into egg yolk cream, pour mixture back into pot, remove vanilla pod and stir with wooden spatula over low heat until cream begins to thicken. Do not allow cream to boil.
Drain custard through sieve, stir in poppy seed filling and allow to cool over ice water, stirring occasionally.
Pour cold cream in ice cream maker to finish and keep frozen until ready to serve.
(Without ice cream maker: Pour cream into shallow metal tray and freeze. Stir vigorously multiple times during first hour of freezing to stop formation of large ice crystals.)
To serve, briefly dip container holding ice cream in hot water then overturn onto plate and garnish with fruit and berries.
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 16.3 g | (17 %) | ||
| Fat | 31.56 g | (27 %) | ||
| Carbohydrates | 80.14 g | (53 %) | ||
| Sugar added | 33.27 g | (133 %) | ||
| Roughage | 15.75 g | (53 %) |