Always check the labels of the products you use.
Method
- 1
Mix. Slowly beat together all ingredients till everything is uniformly mixed in a big bowl.
- 2
Chill. Chill mixture in fridge for 2 to 3 hours if cheese and milk are not already chilled.
- 3
Step 3. Move mixture to ice cream maker plus churn according to manufacturer's instructions.
- 4
Finish. Eat at once as soft offer or put in the fridge in freezer for a period of 4 hours for a firmer texture.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 83 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.5 g per serving
25 % of the 50 g daily maximum · 50 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 206 kcal |
| Protein | 2.8 g |
| Carbohydrate | 15.7 g |
| of which sugars | 15.7 g |
| of which free sugars | 12.5 g |
| Fat | 14.7 g |
| of which saturates | 9.8 g |
| Fibre | 0 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
