Always check the labels of the products you use.
Method
- 1
Infuse. Put the milk, cream, sugar, corn syrup and rosemary in the large pan and bring just to the boil, watching that it does not rise over the top.
- 2
Strain and cool. Take off the heat, leave for 10 min, then strain into the bowl. Cool, then refrigerate until very cold.
- 3
Add the lime. Whisk the lime juice into the cold base a little at a time, then the zest. If it starts to look grainy, whisk hard or blend for a few seconds.
- 4
Churn and freeze. Churn for 20-25 min, then freeze for 2-3 h. Serve small scoops with a tiny rosemary sprig.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
EU nutrition claims
- Low salt: 0.23 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 57 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
23.4 g per serving
46.8 % of the 50 g daily maximum · 93.6 % 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
- ice-cream maker
- large saucepan
- whisk
- fine sieve
- bowl
- blender (if needed)
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 177 kcal |
| Protein | 2.8 g |
| Carbohydrate | 28.2 g |
| of which sugars | 27.5 g |
| of which free sugars | 23.4 g |
| Fat | 6.5 g |
| of which saturates | 3.9 g |
| Fibre | 0.1 g |
| Salt | 0.13 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
