White Miso Butterscotch Custard Ice Cream
Inspired by techniques from Serious Eats.
A version of our vanilla custard where butter and dark brown sugar are cooked into a butterscotch and white miso brings a salty, savoury edge instead of added salt. Rich and moreish.
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Method
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Free sugars
19.5 g per serving
39 % of the 50 g daily maximum · 78 % 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 | 366 kcal |
| Protein | 5.6 g |
| Carbohydrate | 25 g |
| of which sugars | 23.5 g |
| of which free sugars | 19.5 g |
| Fat | 27.7 g |
| of which saturates | 16.4 g |
| Fibre | 0.3 g |
| Salt | 0.58 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
