ICE-CREAMS, Fruit

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Ingredients 8 ingredients

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Raspberry High in vitamin C · High in manganese
High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.
Strawberry High in vitamin C · Source of manganese
High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

Ingredients.—To every pint of fruit-juice allow 1 pint of cream;
sugar to taste.
Mode.—Let the fruit be well ripened;
pick it off the stalks, and put it into a large earthen pan.
Stir it about with a wooden spoon, breaking it until it is well mashed;
then, with the back of the spoon, rub it through a hair sieve.
Sweeten it nicely with pounded sugar;
whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes.
Put the mixture into the freezing-pot, and freeze, taking care to stir the cream, &c., two or three times, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth.
Ices are usually served in glasses, but if moulded, as they sometimes are for dessert, must have a small quantity of melted isinglass added to them, to enable them to keep their shape.
Raspberry, strawberry, currant, and all fruit ice-creams, are made in the same manner.
A little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice.
In winter, when fresh fruit is not obtainable, a little jam may be substituted for it: it should be melted and worked through a sieve before being added to the whipped cream;
and if the colour should not be good, a little prepared, cochineal or beetroot may be put in to improve its appearance.
Time.—½ hour to freeze the mixture.
Average cost, with cream at 1_s.
per pint, 4_d.
each ice.
Seasonable, with fresh fruit, in June, July, and August.

Plating

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Cookware for this recipe

Saucepan
Whisk
Wooden spoon
Sieve