Ginger & Macadamia Nut Ice Cream
Source of Recipe
fooddownunder.com
List of Ingredients
1 quarts whole milk
1/4 cup ginger (fresh) peeled
1 vanilla bean split
6 egg yolks
3 1/2 ounces sugar
2 1/2 ounces roasted macadamias, chopped Recipe
* Bruise the ginger by giving it a couple of hard 'whacks' with a meat mallet then place it in a medium, heavy saucepan with the milk and vanilla bean and slowly bring to the boil. Meanwhile, beat the egg yolks and sugar together until thick and pale.
* When the milk is about ready to boil, remove from the heat and whisk the milk mixture into the egg yolk/ sugar until combined.
* Return the mixture to the saucepan and slowly reheat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Do not allow the mixture to boil.
* Remove the vanilla bean, scraping the seeds and returning these to the custard and discard the ginger.
* Pour into an ice-cream maker and freeze according to the manufacturers instructions. Alternatively, pour into a metal container such as a stainless steel bowl, and freeze, stirring every 30 minutes or so, for two hours, then once more an hour later. This will break up the sugar crystals and ensure a smooth ice-cream.
* Use within four weeks.
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