The expert’s opinion
For Paule Neyrat, dietician-nutritionist *: “You should always prefer artisanal ice creams with natural ingredients (preferably organic). Industrial ice cream is often made with palm oil, non-dairy proteins and chemical flavors. They contain many additives. Industrial or artisanal, be careful because ice creams are fragile products, especially those made with eggs. The risks of poisoning are high in summer because bacteria develop very quickly with heat and in certain situations (when the cold chain is interrupted on the way from store to home, etc.). Never put ice cream back in the freezer if it has started to melt. These are sweet products rich in lipids, which have little nutritional value. But a “pleasure ice cream” from time to time does not present any risk for health by favoring the good products of which you know the origin. “
Homemade ice cream, instructions for use
The best way to prepare a homemade sorbet is to mix frozen fruit, add a little honey and taste it straight away. Otherwise, you can make a fruit puree, churn and freeze everything.
To prepare chocolate ice cream, chop 300 g of dark chocolate and put it in a bowl with 50 g of unsweetened cocoa powder. Boil 70 cl of milk and 150 g of caster sugar. Pour this mixture over the chocolate (in 2 stages) so as to obtain a homogeneous cream. Reserve 24 hours in the fridge. Then, churn your ice cream or let it set in the freezer for 4 to 6 hours, stirring regularly.
Yogurt ice cream is very simple. Put 5 natural yogurts in a container, add 2 egg yolks, 1 bag of vanilla sugar, the juice of 1 lemon and whisk. Incorporate 150 g of mixed fruit and set aside 3 hours in the freezer, stirring often.
From 1 year, you can suggest 1 SPOONAL OF SORBET with fruits to your little one.