Walnut Ice Cream with Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the batter
- 100 grams Pastry flour
- 1 egg
- 150 milliliters milk
- 30 grams butter (melted)
- 1 pinch salt
- clarified butter (for cooking)
- For the ice cream
- 80 grams coarsely chopped Walnut
- 200 grams Whipped cream
- 300 milliliters milk
- 1 Vanilla bean
- 5 Tbsps sugar
- 5 egg yolks
- 1 tsp Walnut syrup (as desired)
- For the garnish
- 3 lemons (organic)
Preparation steps
For the ice cream: Toast walnuts in a dry pan and set aside.
Boil milk, cream and sliced vanilla pod over medium heat, then set aside. Beat egg yolks and sugar in a bowl until light and creamy. Stir in hot cream milk into egg yolk cream, then pour everything back into the pot and beat over low heat, stirring constantly, do not boil. Stir in walnuts and syrup. Process mixture in an ice cream machine, or fill in a shallow metal bowl, freeze for about 3 hours, stirring every 30 minutes.
For the batter: Put flour n a bowl and stir in a little milk. Then stir in eggs, salt and remaining milk. Str in butter, then let batter rest for at least 20 minutes, stir again.
Heat some butter in a pan, ladle in some batter and cook until golden, then flip and cook until reverse side is golden. Remove pancake and place in an oven preheated to 100°C (approximately 200°F) to keep warm. Repeat to cook about 16 thin pancakes.
Rinse lemons, wipe dry with a paper towel, then zest.
Plate pancakes. Top with a scoop of ice cream and serve garnished with lemon zest.
