Toffee Crunch Custard Ice Cream
Inspired by techniques from Serious Eats.
Based on our French vanilla custard, this version uses part brown sugar for a deeper caramel taste and has chopped butter toffee folded through after churning. Each spoonful has a little crunch.
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Method
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Free sugars
28.8 g per serving
57.6 % of the 50 g daily maximum · 115.2 % 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
- freezer bag and rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 393 kcal |
| Protein | 5.1 g |
| Carbohydrate | 33.7 g |
| of which sugars | 32.5 g |
| of which free sugars | 28.8 g |
| Fat | 27 g |
| of which saturates | 15.9 g |
| Fibre | 0 g |
| Salt | 0.4 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
