Lemon Custard Ice Cream with Blackberry Ripple
Inspired by techniques from Serious Eats.
Our vanilla custard infused with lemon peel instead of vanilla, then rippled with a reduced blackberry syrup after churning. Fresh, tart and striking to look at.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.26 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 69 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
22.5 g per serving
45 % of the 50 g daily maximum · 90 % 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 saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 375 kcal |
| Protein | 5.5 g |
| Carbohydrate | 31.1 g |
| of which sugars | 28.3 g |
| of which free sugars | 22.5 g |
| Fat | 26.5 g |
| of which saturates | 15.7 g |
| Fibre | 2.8 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
