Birthday Cake Ice Cream
By Joe
Source: King Arthur Baking — Molly Marzalek-Kelly, Birthday Cake Ice Cream.
A birthday cake ice cream recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a mixer with the whisk, mix the heavy cream, condensed milk, vanilla, plus salt, plus whip on mid-sized speed till stiff peaks form, 8 to 10 minutes. Lightly turn in the cake pieces and sprinkles using a flexible spatula.
- 2
Mix (2). Mix till uniformly mixed. Move the ice cream to one or extra freezer-safe containers plus freeze till firm, around 6 hours.
- 3
Step 3. Let this ice cream soften at room temperature for a period of 5 to 10 minutes before serving. Scoop in bowls to offer.
- 4
Finish. Store leftover ice cream, covered, in the freezer for upwards to 1 month.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
5.7 g per serving
11.4 % of the 50 g daily maximum · 22.8 % 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
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 289 kcal |
| Protein | 4.4 g |
| Carbohydrate | 30.3 g |
| of which sugars | 27.1 g |
| of which free sugars | 5.7 g |
| Fat | 17.3 g |
| of which saturates | 10.9 g |
| Fibre | 0.1 g |
| Salt | 0.35 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
