Carrot Halva Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Scooped: Carrot Halvah Ice Cream.
A scooped: carrot halvah ice cream recipe for 10 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. Mix cream, milk, carrots, ginger, tahini, plus spices over a mid-sized flame in a mid-sized saucepan. Heat on a bare simmer, mixing now and then, for 15 to 20 minutes, till carrots and ginger have softened. Tip in salt in little pinches till it tastes right. Remove the cloves and cardamom. Beat together egg yolks and sugar till well mixed and lighter in color in a mid-sized bowl. Tip in two to three ladles of cream mixture in the bowl till the bottom feels warm while beating. Next return the egg mixture to the pot and mix on mid-sized heat till you can swipe one clean line through the base upon the back of a spoon, around 5 minutes. Move the base to a blender plus purée till there are no lumps left, around 2 minutes (remove little cap on the lid of the blender plus cover the hole using a kitchen towel to prevent explosions). Tip the base in a bowl and put in the fridge overnight. Churn according in order to your machine's instructions. In this last minute of churning, tip in the pistachios. Eat at once for soft offer, or put in the fridge another two hours for firmer ice cream.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
14.2 g per serving
28.4 % of the 50 g daily maximum · 56.8 % 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
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("ingredient"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 5.3 g |
| Carbohydrate | 23.3 g |
| of which sugars | 17.7 g |
| of which free sugars | 14.2 g |
| Fat | 24 g |
| of which saturates | 12.7 g |
| Fibre | 2 g |
| Salt | 0.07 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
