Directions:
- In large heavy saucepan combine cream, milk, ginger and salt over medium heat.
- Simmer 20 minutes.
- In large bowl combine egg yolks and sugar then whisk until pale yellow in color and frothy.
- Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.
- Stir egg mixture into the hot cream mixture and cook over low heat stirring constantly 5 minutes.
- Strain into a large clean bowl through a fine mesh strainer pressing with back of a large spoon.
- Extract as much liquid as possible.
- Cover tightly and place in the refrigerator until well chilled at least 3 hours.
- Pour custard into bowl of an ice cream maker and freeze according to instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.75 Kcal (1150 kJ) | ||
| Calories from fat | 189.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.08g | 32% | |
|---|---|---|---|
| Cholesterol | 225.94mg | 75% | |
| Sodium | 105.17mg | 4% | |
| Potassium | 154.92mg | 3% | |
| Total Carbs | 15.11g | 5% | |
| Sugars | 12.62g | 50% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 7.6g | 15% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 91.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 205.18 Kcal (859 kJ) | ||
| Calories from fat | 141.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 32% | |
|---|---|---|---|
| Cholesterol | 168.73mg | 75% | |
| Sodium | 78.54mg | 4% | |
| Potassium | 115.69mg | 3% | |
| Total Carbs | 11.28g | 5% | |
| Sugars | 9.42g | 50% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 5.67g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 5% | |
| Calcium | 68.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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