Gingerbread Cookie Custard Ice Cream
By Joe
Source: Serious Eats.
Our vanilla custard, made with brown sugar and crushed gingerbread biscuits cooked into the base and strained out, then a pinch of black pepper and biscuit pieces folded through. Like a frozen gingerbread biscuit.
Always check the labels of the products you use.
Method
- 1
Combine. Whisk the brown sugar, yolks and salt in the saucepan, then whisk in the crushed biscuits, cream and milk.
- 2
Cook. Warm over medium-low heat for a few minutes, then increase to medium and stir, scraping the base and corners, until it is steaming and 77-80 °C, about 10 min. The crumbs thicken it early, so trust the thermometer.
- 3
Flavour and strain. Stir in the vanilla and black pepper, then sieve into a bowl, pressing gently on the crumbs to release the custard trapped inside.
- 4
Chill. Cool over the iced water, stirring occasionally, then refrigerate for at least 4 h.
- 5
Churn and layer. Chill a container while the ice cream churns, then layer the ice cream with the broken biscuits.
- 6
Freeze. Cover and freeze for about 4 h until firm.
Storage
Freeze, covered, for up to 2 weeks. The biscuit pieces soften slowly over time.
Free sugars
20.3 g per serving
40.6 % of the 50 g daily maximum · 81.2 % 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
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 379 kcal |
| Protein | 6.3 g |
| Carbohydrate | 38.5 g |
| of which sugars | 25.6 g |
| of which free sugars | 20.3 g |
| Fat | 22.4 g |
| of which saturates | 12.3 g |
| Fibre | 0.8 g |
| Salt | 0.69 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
