Summer and ice cream: it's hard to find an even better combination! And if the ice cream is healthy, safe for our stomachs and hips, and with such great nutritional value!
Pour 300g of milk into the bowl, add protein, xanthan gum, cocoa to the chocolate ice cream, if necessary in addition: sweetener and vanilla and start frothing. Foam ~ 10 minutes. Put the dish in the refrigerator for about 30 - 40 minutes.
Remove, stir with a spoon the already solidified mass and whisk again until the mass increases in volume and becomes flexible and put in the freezer again for 30 - 40 minutes.
Remove the ice cream mass 3 times from the freezer: mix everything again and whisk until soft, puffy and put in dishes or tins.
The nutritional value is indicated for chocolate curd.
Nutritional value for VANILLA ice cream (whole portion, 361 g) OB = 58.9 g, OH = 16.9 g, T = 7.4 g, Kcal = 370.
Finished product weight 361
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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