Raspberry Custard Ice Cream
By Joe
Source: NYT Cooking.
Based on our vanilla custard but made with cream alone, then mixed with a sweet-sharp raspberry purée that is sieved to remove the seeds. Vivid pink and full of fruit.
Always check the labels of the products you use.
Method
- 1
Cook the custard. Simmer the cream with the 130 g sugar and salt until the sugar dissolves. Whisk the yolks, temper with a third of the cream and return to the pan.
- 2
Thicken. Stir over low heat until the custard reaches 77-80 °C and coats the spatula. Strain into a bowl.
- 3
Blend the berries. Blend the raspberries with the 40 g sugar, lemon juice and pinch of salt. It should be sweet with a tart edge; adjust with more sugar or juice.
- 4
Sieve in. Press the purée through the sieve into the custard to catch the seeds, then stir well.
- 5
Chill. Cool in the iced water and refrigerate for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
EU nutrition claims
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 72 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.2 g per serving
42.4 % of the 50 g daily maximum · 84.8 % 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
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 359 kcal |
| Protein | 4.5 g |
| Carbohydrate | 30.2 g |
| of which sugars | 25.5 g |
| of which free sugars | 21.2 g |
| Fat | 25.6 g |
| of which saturates | 15.1 g |
| Fibre | 3.7 g |
| Salt | 0.19 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
