Gingerbread Cookie Custard Ice Cream
Inspired by techniques from Serious Eats.
Our vanilla custard, made with brown sugar and crushed gingerbread biscuits cooked into the base and strained out, then a pinch of black pepper and biscuit pieces folded through. Like a frozen gingerbread biscuit.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Free sugars
25.3 g per serving
50.6 % of the 50 g daily maximum · 101.2 % 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 | 362 kcal |
| Protein | 5.9 g |
| Carbohydrate | 41.8 g |
| of which sugars | 28.4 g |
| of which free sugars | 25.3 g |
| Fat | 19.3 g |
| of which saturates | 10.2 g |
| Fibre | 0.6 g |
| Salt | 0.63 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
