Black Pepper Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our vanilla custard with coarse black pepper steeped in the dairy instead of vanilla. Creamy and sweet up front with a warm, tingly finish; great with strawberries or chocolate desserts.
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Method
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Free sugars
15.8 g per serving
31.6 % of the 50 g daily maximum · 63.2 % 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
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 302 kcal |
| Protein | 5.7 g |
| Carbohydrate | 21.1 g |
| of which sugars | 20.3 g |
| of which free sugars | 15.8 g |
| Fat | 22.3 g |
| of which saturates | 13 g |
| Fibre | 0.2 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
