White Chocolate Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, White Chocolate Ginger Shortbread Ice Cream.
A white chocolate ginger shortbread ice cream recipe for 1 serving, 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
Bake. For the Ice Cream: Bring half plus half to a simmer in a heavy saucepan. Take out from heat, mix in ginger, plus let steep covered for 30 minutes. Half plus half may separate a little but it will not affect the final ice cream. Beat egg yolks and sugar together till they thicken and lighten in color in a bowl. Quickly beat yolk mixture into saucepan when ginger is done steeping. Cook on medium-low heat, mixing often, till custard coats the back of a spoon yet a swiped finger leaves one clean line. Strain custard in an airtight container. Tip in white chocolate chunks, plus when melt, tip in salt till it tastes right. Put in the fridge custard overnight plus churn the next day according in order to manufacturer's instructions. For the Shortbread Crumble: heat oven to 175°C (180°C) using a rack in the middle. Melt butter in a little saucepan, next add both sugars and salt till white sugar mostly dissolves. Mix in flour till mixture resembles a thick paste. Do not overmix. Give it 6 to 8 minutes, till shortbread is just set. Leave till it is cold, next crumble into mixed-size chunks. Mix in candied ginger plus most of this crumble, reserving some for topping when ice cream is churned. Let ice cream put in the fridge in freezer for no less than 2 to 3 hours before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
193.8 g per serving
387.6 % of the 50 g daily maximum · 775.2 % 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
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 2972 kcal |
| Protein | 43.8 g |
| Carbohydrate | 290.4 g |
| of which sugars | 210 g |
| of which free sugars | 193.8 g |
| Fat | 185.7 g |
| of which saturates | 105.3 g |
| Fibre | 14.6 g |
| Salt | 5.86 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
