Cuberdons, Raspberries, & Lemon: A Belgian Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

cuberdon candy

🥗Healthier: raspberry puree

💰Cheaper: jelly beans

Raspberry puree offers a similar fruity flavor at a lower cost

Chop cuberdon candy into small pieces and set aside.

Heat milk and heavy cream in a saucepan over medium heat until steaming, but not boiling.

Whisk together egg yolks and sugar in a bowl until pale and fluffy.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes, stirring constantly.

Remove from heat and stir in vanilla extract, salt, and lemon juice.

Add chopped cuberdon candy to the mixture and stir until melted and fully incorporated.

Cool the mixture to room temperature, then refrigerate for at least 2 hours.

Churn the mixture in an ice cream maker according to the manufacturer's instructions until thick and creamy.

Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

Scoop and serve the ice cream, garnished with additional cuberdon candy if desired.

Cooking Techniques

Spice Level:

Allergens