Ice cream Plombir
| Ingredient | Qty, g | |
|---|---|---|
| Egg yolk ? 1 pc ≈ 17 g 51 g ≈ 3 sheet | ||
| Cream | ||
| Erythritol | ||
| Cooking salt | ||
| Xanthan gum | ||
| Vanilla | ||
| Cocoa powder | ||
| Butter | ||
| Product release: | 623 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 5 min | ||
| 10 min | ||
| 5 min | ||
| 1 h | ||
| 1 h | ||
| 3 h | ||
5 h 30 min | ||
|---|---|---|
| Proteins | 3.3 g |
| Fats | 28.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.2 g |
| Calories | 283 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 9.7 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.05 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 49 |
| Weight loss | Detention | Set |
|---|---|---|
| 29% | 21% | 17% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream: 96% ◦ Egg yolk: 4% A | 91117204106? |
| iWhich products: ◦ Cream: 90% ◦ Egg yolk: 10% B2 | 31376729? |
| iWhich products: ◦ Cream: 87% ◦ Egg yolk: 13% D | 171717173 |
| iWhich products: ◦ Cream: 60% ◦ Egg yolk: 40% B12 | 17171416? |
| iWhich products: ◦ Cream: 72% ◦ Egg yolk: 28% B5 | 88137? |
| iWhich products: ◦ Egg yolk B7 | 77176? |
| iWhich products: ◦ Cream: 100% B4 (Choline) | 68137? |
| iWhich products: ◦ Cream: 70% ◦ Egg yolk: 30% E | 55105? |
| iWhich products: ◦ Egg yolk: 50% ◦ Cream: 50% B6 | 55103? |
| iWhich products: ◦ Cream: 80% ◦ Egg yolk: 20% B1 | 5594? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Fluorine | 18187218? |
| iWhich products: ◦ Egg yolk: 66% ◦ Cream: 34% Selenium | 131323127 |
| iWhich products: ◦ Cream: 60% ◦ Egg yolk: 40% Phosphorus | 11111611? |
| iWhich products: ◦ Cream: 95% ◦ Egg yolk: 5% Potassium | 6787? |
| iWhich products: ◦ Cream: 83% ◦ Egg yolk: 17% Calcium | 6666? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream: 99% Palmitic acid (Saturated) | 122122187122? |
| iWhich products: ◦ Cream: 97% ◦ Egg yolk: 3% Alpha-linolenic acid (Omega-3) | 18273321? |
| iWhich products: ◦ Egg yolk DHA (Omega-3) | 881614? |
| iWhich products: ◦ Egg yolk Arachidonic acid (AA, Omega-6) | 5163311? |
First, you will need 3 large egg yolks. Whisk them until smooth.
Then, slowly pour in 250 g of cream, which has been brought to a boil. While pouring the cream, continue to whisk.
Place on the stove and bring to a simmer.
After that, transfer the mixture to another container and add 70 g of erythritol, a pinch of salt, and 1/4 tsp of xanthan gum.
Blend until smooth. Add a bit of vanilla and continue blending until the mixture becomes glossy.
Then add 20 g of butter or 2 tbsp of cocoa powder, depending on your preference. Blend again until smooth.
In a separate bowl, whip 250 g of cold cream with a fat content of at least 30% until soft peaks form.
Combine both mixtures and mix them with a hand mixer or blender until completely smooth (preferably a hand mixer to avoid butter clumps).
Place the mixture in the freezer for 1 hour. Then take it out and mix. After that, return it to the freezer for 1 hour, mix again, and leave it in the freezer for another 4-5 hours to fully freeze.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
