Honey and Thyme Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our French vanilla custard with honey in place of sugar and fresh thyme infused in the dairy instead of vanilla. Floral, gently herby and lovely with fruit.
Always check the labels of the products you use.
Method
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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 61 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
25.7 g per serving
51.4 % of the 50 g daily maximum · 102.8 % 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
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 4.2 g |
| Carbohydrate | 29.3 g |
| of which sugars | 29 g |
| of which free sugars | 25.7 g |
| Fat | 25.1 g |
| of which saturates | 15.3 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
