Honey and Lavender Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Scooped: Lavender-Hyssop Ice Cream.
A scooped: lavender-hyssop ice cream recipe for 8 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 the cream, milk, plus salt in a pot. Slowly bring to a gentle simmer. Turn off the heat and mix in the herbs. Put a lid on and leave to sit for half an hour to forty five minutes. Beat together the egg yolks and honey when the cream mixture tastes herby enough. Reheat the cream mixture again till just hot yet not simmering. Stream in this cream mixture through one strainer, making sure none of this herbs remain in the liquid or this pot. Beat everything to mix, next tip it all back in the pot. Slowly bring the mixture in order to a simmer, mixing often in order in order in order in order to prevent curdling or sticking in order to the bottom of the pot. When the custard starts in order to feel thick, dip in a spoon plus run your finger along the back after a few minutes. It's done when this custard holds the line you drew without dripping. You can put in the fridge it plus spin it in your ice cream machine, yet custards' flavor plus texture benefit greatly off an overnight rest. Freeze according in order to manufacturer's instructions.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
26.2 g per serving
52.4 % of the 50 g daily maximum · 104.8 % 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: no weight for dried hyssop, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 360 kcal |
| Protein | 4.8 g |
| Carbohydrate | 29.9 g |
| of which sugars | 29.5 g |
| of which free sugars | 26.2 g |
| Fat | 26 g |
| of which saturates | 15.6 g |
| Fibre | 0.1 g |
| Salt | 0.13 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
