Marshmallow Swirl Custard Ice Cream
Inspired by techniques from King Arthur Baking.
Our vanilla custard made lighter with four yolks, then swirled with homemade, gelatine-free marshmallow whipped from egg whites and hot syrup. Soft, sweet ribbons run through every scoop.
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Method
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Free sugars
29.7 g per serving
59.4 % of the 50 g daily maximum · 118.8 % 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
- stand mixer or electric hand whisk
- small saucepan
- sugar thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 331 kcal |
| Protein | 5.1 g |
| Carbohydrate | 33.7 g |
| of which sugars | 33.4 g |
| of which free sugars | 29.7 g |
| Fat | 20.2 g |
| of which saturates | 12.1 g |
| Fibre | 0 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
