Tart Cranberry Custard Ice Cream
By Joe
Source: NYT Cooking.
A sieved, sweetened cranberry purée whisked into a lighter version of our vanilla custard. Sharp, fruity and a cheerful pink.
Always check the labels of the products you use.
Method
- 1
Cook the cranberries. Simmer the cranberries with the water and 70 g sugar in the small pan for 8-10 min until they burst and collapse. Push through the sieve to remove the skins, then chill the purée; cranberries are rich in pectin, which gives the ice cream body.
- 2
Make the custard. Heat the cream, milk and salt until steaming. Whisk the yolks with 100 g sugar, whisk in two ladles of the hot dairy and return to the pan.
- 3
Cook. Stir steadily over low heat to 77-80 °C, until the custard coats the back of the spatula. Watch the temperature closely; it should not bubble.
- 4
Chill. Strain it, add the vanilla, then cool quickly in the iced water bath and chill for at least 4 h.
- 5
Churn. Whisk in the cold cranberry purée and churn until thick and creamy.
- 6
Freeze. Freeze for at least 4 h before serving.
Storage
Freeze, covered, for up to 2 weeks. Soften for 10 min before scooping.
EU nutrition claims
- Low salt: 0.3 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 54 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
- small saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 298 kcal |
| Protein | 3.7 g |
| Carbohydrate | 28.7 g |
| of which sugars | 25.5 g |
| of which free sugars | 21.2 g |
| Fat | 19.5 g |
| of which saturates | 11.7 g |
| Fibre | 1.4 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
