Source: foodblog.it

Presentation

A particular ice cream that can make the otherwise unacceptable consumption of beans and their qualities pleasant for the child.

Ingredients

400 g of precooked cannellini beans;

100 g of granulated sugar;

250 ml of fresh cream;

250 ml of whole milk;

2 egg yolks;

1 vanilla bean.

Preparation

Pour the fresh cream and whole milk into a saucepan

Add an engraved vanilla bean and heat the mixture on the stove, until it reaches boiling point.

In a separate saucepan, whip the egg yolks with the granulated sugar, until the mixture is light and fluffy.

Slowly incorporate the hot milk and mix the cream with a whisk.

Cook the cream over low heat, so that it thickens without ever coming to a boil.

Once ready, remove it from the heat and let it cool completely.

Sift the precooked cannellini beans to remove the skin

Add the puree obtained to the cream.

Mix carefully and pour the mixture into a bowl.

Let the cream cool in the refrigerator for a few hours

Place it in the ice cream maker and continue the preparation until you get a creamy ice cream.

Allergens

• Beans: possible cross-reaction in case of allergy to parietaria
• Cream: presence of lactose and milk proteins
• Milk: included among the allergens in EU Regulation 1169/2011
• Egg: included among the allergens in EU Regulation 1169/2011
• Vanilla: possible reactivity in case of sensitivity to spices

Notes

• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener, milk with donkey milk or vegetable drinks and cream with vegetable cream.

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared following strict hygienic conditions