Ice cream with orange and black pepper
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| Ingredient | Qty, g | |
|---|---|---|
| Cream | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Orange zest ? 1 pc ≈ 9 g 5 g ≈ 0.6 sheet | ||
| Black pepper | ||
| Product release: | 184 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 4 h | ||
| 10 min | ||
4 h 15 min | ||
|---|---|---|
| Proteins | 2.4 g |
| Fats | 28.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.7 g |
| Calories | 279 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.3 |
| 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. | 8.3 |
| 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. | -0.01 |
| 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. | 456 |
| 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: 100% A | 89114199104? |
| iWhich products: ◦ Cream B2 | 29346226? |
| iWhich products: ◦ Cream D | 151515152 |
| iWhich products: ◦ Cream B12 | 101099? |
| iWhich products: ◦ Cream: 97% ◦ Orange zest: 3% B5 | 66105? |
| iWhich products: ◦ Cream: 99% B4 (Choline) | 68137? |
| iWhich products: ◦ Orange zest: 86% ◦ Cream: 11% ◦ Black pepper: 3% C | 561752 |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Fluorine | 18187318? |
| iWhich products: ◦ Cream: 97% ◦ Black pepper: 2% Phosphorus | 77107? |
| iWhich products: ◦ Cream: 89% ◦ Orange zest: 7% ◦ Black pepper: 4% Calcium | 6666? |
| iWhich products: ◦ Cream: 93% ◦ Black pepper: 4% ◦ Orange zest: 3% Potassium | 6897? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Palmitic acid (Saturated) | 122122188122? |
| iWhich products: ◦ Cream Alpha-linolenic acid (Omega-3) | 18273321? |
Ingredients:
First, whip the cream (150 g) and stevia (28 g) with a mixer until soft peaks form.
Then gently add the orange zest (1 teaspoon) and ground black pepper (1/4 teaspoon). Continue mixing on low speed to evenly distribute these ingredients throughout the mixture.
After that, pour the resulting mixture into a container. And place the container in the freezer for 3-4 hours.
To prevent ice crystals from forming, stir the ice cream every 30 minutes.