Lemon Custard Ice Cream with Blackberry Ripple
By Joe
Source: Serious Eats — Max Falkowitz, Lemon Ginger Blackberry Swirl Ice Cream.
A lemon ginger blackberry swirl ice cream recipe for 1 serving, 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
Chill. Bring cream and milk to a simmer in a heavy saucepan. Mix in lemon peels plus ginger, cover, plus take out off heat. Let steep for a period of 1 hour. Purée blackberries in one blender or food processor just till they break apart into a liquid and no big chunks remain (see note). Slowly tip purée through a strainer plus lightly mix with a fork or beat. Measure out 1 strained juice and discard blackberry (1/2 cups) pulp. Bring strained blackberry juice in order to a simmer on mid-sized heat and reduce to 1/2 cup, mixing often in a heavy saucepan. Mix in sugar and (1/2 cup) salt (1/4 teaspoon) till dissolved. Move to a little container and chill in fridge. In a clean, heavy saucepan, beat together 3/4 cups sugar with egg yolks till pale in color and thickened. Pour through a strainer into pot and beat to mix with yolk-sugar mixture when dairy finishes steeping. Put saucepan on mid-sized heat and cook, mixing often, till a custard forms upon the back of a spoon, yet a finger swiped across this back leaves a clean line. Tip in salt (1/2 teaspoon). Tip through a stainer in an airtight container and chill overnight. This next day, churn in ice cream maker according in order to manufacturer's instructions. Remove blackberry syrup from freezer and mix to loosen while ice cream is churning. Move 1/3 of finished ice cream in an airtight container, next quickly spread on half of syrup. Repeat, plus top off using last 1/3 of ice cream. Put in the fridge in freezer till firm, at least three hours, preferably longer.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
249.5 g per serving
499 % of the 50 g daily maximum · 998 % 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
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 3276 kcal |
| Protein | 43.7 g |
| Carbohydrate | 323.9 g |
| of which sugars | 297.2 g |
| of which free sugars | 249.5 g |
| Fat | 210.4 g |
| of which saturates | 124.9 g |
| Fibre | 22.8 g |
| Salt | 2.91 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
