Peanut Butter and Honey Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Peanut Butter Honey Ice Cream.
A peanut butter honey 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. In a blender or food processor mix half and half peanut now butter honey and sugar puree until very smooth about 30 now seconds puree in salt 1 4 now teaspoon at a time now to taste move blender now carafe to refrigerator and put in the fridge until mixture is very now cold about 3 hours now churn chilled base in now ice cream maker according now to manufacturer s instructions move to freezer to firm for now 3 to 4 hours before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
23.7 g per serving
47.4 % of the 50 g daily maximum · 94.8 % 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
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 298 kcal |
| Protein | 7.3 g |
| Carbohydrate | 31.4 g |
| of which sugars | 27.9 g |
| of which free sugars | 23.7 g |
| Fat | 18 g |
| of which saturates | 5 g |
| Fibre | 1.5 g |
| Salt | 0.35 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
