Butter Protein Ice Cream with Almonds and Cocoa
- 200 ml. milk 2% fat
- 100 ml cream with 50% fat
- 30 g of butter
- 35 g of tasteless protein concentrate (95% protein)
- 1 piece. egg yolk
- 6 pcs. egg white
- 30 g of fructose
- 30 g of raw almonds
- 1 tbsp. cocoa
Beat the yolk and butter into a water bath cream, then add the fructose and continue to mash until the sugar crystals dissolve. Add the milk, proteins, cocoa to the cream and puree, gradually adding the protein concentrate. Mix the butter mixture with the milk mixture and beat, adding the crushed almonds to obtain an even cream (about 3 minutes of mashing). Then, place the cream prepared in this way deep in the freezer. Remove after 1 hour (before the mixture is completely frozen) and watch again. Repeat the procedure once more after 1 hour, then let the ice cream freeze before eating.
The dish is moderate to high in fat and protein and low in carbohydrates. The protein is of mixed origin. The content of fats and proteins, as well as the temperature at consumption (0 degrees Celsius), determine the slower digestion of the dish. It can be consumed at any time of the day (except for breakfast) by athletes with a fast type of metabolism and in the first half of the day for athletes with a moderate and slow type of metabolism depending on the amount consumed.
Nutritional composition of the recipe :
| Calories | Protein | Carbohydrates | Fats |
| 1407 | 75 g | 103 g | 45 g |
