Fresh Lime Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our French vanilla custard, made sharp and fragrant with lime: the zest is rubbed into the sugar and steeped in the hot custard, and fresh juice goes in just before chilling. Creamy but properly zingy.
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Method
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Free sugars
17.5 g per serving
35 % of the 50 g daily maximum · 70 % 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 bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 335 kcal |
| Protein | 4.8 g |
| Carbohydrate | 21.6 g |
| of which sugars | 21 g |
| of which free sugars | 17.5 g |
| Fat | 26.2 g |
| of which saturates | 15.7 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
