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<\/p>\nWith hot temperatures, ice cream is just what you need. In the meantime, however, there are so many different varieties on offer that it is often difficult to find one’s way around. We show what varieties are available and what’s inside the cool treat.<\/p>\n
Milk ice cream, fruit ice cream, water ice and co.What is what?
The term ice cream covers all types of ice cream except water ice. Since there are no specific quantity requirements regarding the milk or. fruit content, ice cream can also contain artificial fruit flavors instead of real fruit. The milk content in the form of whey or skimmed milk is usually 60 to 80 percent in ice cream, while the fat content is eight to ten percent.<\/p>\n
Among the ice cream varieties is the milk ice cream. It consists mainly of milk (at least 70 percent). One scoop has about 80 to 170 kcal. However, it all depends on the type of ice cream: A scoop of lemon ice cream is one of the lightweights at 40 kcal. A scoop of cookie ice cream, on the other hand, contains a whopping 120 kcal. Basically, the fruitier ice creams have fewer calories. With cream ice cream you get up to 200 to 300 kcal per scoop.<\/p>\n
Water ice, on the other hand, consists mainly of frozen water. Sugar and flavors are given to this. On average, water ice has around 50 to 70 kcal. However, they usually increase the sugar content. Sorbet is a semi-frozen food made of juice, sugar and fruit puree. It is mostly fat-free and very fruity. The calorific value per scoop is around 80 kcal.<\/p>\n<\/p>\n
Homemade ice cream
There’s happy news for all ice cream lovers: make it yourself. This is not difficult at all, as we will prove afterwards.<\/p>\n
Homemade, you’re in control of the ingredients: you can use a lot of fat and sugar, or a little. Fat is the best flavor mediator, that’s why ice cream tastes so good. If you use cream, less sugar is enough than for a sorbet. As a “fat” ingredient you can choose cream or even almond paste. You can add less fat and a bit of sour taste to your ice cream with natural yogurt or soured milk. You can use sugar as a sweetening ingredient. But also thick juices or dried fruits make the ice cream sweet and bring delicious flavor into the ice cream. Sugar acts as a flavor enhancer in ice cream, so you probably can’t do without it entirely. Less is sometimes more: Always add a pinch of salt to the ice cream ingredients. The salt supports the sweet taste.<\/p>\n
Ice cream manufacturers keep conjuring up creative new flavors. Fresh, light and fruity products such as lemon basil, yogurt elderberry and yuzu ginger are particularly trendy. For fans of richer flavors, there’s salted butter caramel, butter cookie and white chocolate almond sponge cake. A special feature is the “German Black Forest” ice cream, reminiscent of the popular Black Forest cake, consisting of chocolate ice cream and sour cherries.<\/p>\n
Have you got a craving for a refreshing ice cream now? In that case, here are the perfect recipes to enjoy them. Try it out right now – and get in the mood for summer in advance.<\/p>\n
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Ingredients:<\/p>\n
Preparation:
Cut strawberries, nectarines or a pineapple into small pieces the night before and freeze them. The next day, you put orange juice, dates or sugar and almond paste, cream or yogurt in a blender and mix the ingredients until a uniform cream is formed. Then add the frozen pineapple chunks and process briefly but vigorously to make ice cream. A lot of fun to enjoy.<\/p>\n
If you use frozen berries, you can prepare the ice cream immediately. It works best when the other ingredients are also very well chilled.<\/p>\n
Ingredients:<\/p>\n
Preparation:
Put all ingredients in a blender – ice cream is ready. By the way, this recipe works with any frozen fruit. Try it out.<\/p>\n<\/p>\n
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<\/p>\n
Ingredients:<\/p>\n
Preparation:
Just put all the ingredients in a blender and the ice cream is ready to go. We wish good appetite with the healthy feasting.<\/p>\n","protected":false},"excerpt":{"rendered":"
With hot temperatures, ice cream is just what you need. In the meantime, however, there are so many different varieties on offer that it is<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\n