Rosemary and Maple Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Maple Rosemary Ice Cream.
A maple rosemary ice cream recipe for 10 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. Heat half plus half to a bare simmer plus tip in rosemary in a mid-sized saucepan. Cook on lowest possible heat for 20 minutes, covered, mixing bottom now and then. Remove rosemary. Mix egg yolks plus maple syrup in a bowl and beat till very well mixed. Slowly add around 1/3 of dairy in order to bowl, one ladleful after another, beating the whole time. Next move yolk mixture back to pot and beat to mix. Cook custard on mid-sized low heat, beating often, till it thickens in order to coat the back of a spoon yet a swiped finger leaves a clean line. Tip in salt till it tastes right, next strain in a container to chill overnight in fridge. Next day, churn it in your ice-cream maker as its maker directs. Move ice cream to freezer for a number of hours so it can harden.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
18.9 g per serving
37.8 % of the 50 g daily maximum · 75.6 % 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 | 162 kcal |
| Protein | 2.8 g |
| Carbohydrate | 22.9 g |
| of which sugars | 20.4 g |
| of which free sugars | 18.9 g |
| Fat | 6.9 g |
| of which saturates | 3.5 g |
| Fibre | 0 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
