Mocha and Toasted Cashew Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Mocha-Cashew Ice Cream.
A mocha-cashew ice cream recipe for 5 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
Chill. Beat together egg yolks, sugar, cocoa, and coffee till fully mixed in a big saucepan. Starting with 1 or 2 tablespoons, slowly beat in cream till fully incorporated, next add milk. Set over a mid-sized flame and cook, mixing often, till a thick custard coats a spoon plus finger swiped across this back leaves a clean line. Tip in salt till it tastes right, next strain in an airtight container and chill overnight in fridge. The next day, churn ice cream according in order to manufacturer's instructions. In last minute of churning tip in cashews. Move ice cream to airtight container plus harden in freezer for no less than 4 hours before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
29.9 g per serving
59.8 % of the 50 g daily maximum · 119.6 % 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
| Per serving | Amount |
|---|---|
| Energy | 706 kcal |
| Protein | 13.5 g |
| Carbohydrate | 46.9 g |
| of which sugars | 37.1 g |
| of which free sugars | 29.9 g |
| Fat | 54.8 g |
| of which saturates | 27.5 g |
| Fibre | 2.5 g |
| Salt | 0.44 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
